Sup Bola Matzo

Instructions

1. In a medium to large mixing bowl, add the matzo meal, vegetable oil (or schmaltz, which has more flavor), stock (or water/seltzer), eggs, and nutmeg. At this point, you can add ¼ to ½ teaspoon baking powder for lighter matzo balls, or omit the baking powder altogether if you like your matzo balls denser.
2. Season with a teaspoon of salt and freshly cracked pepper to taste.
3. Gently mix all the ingredients together with a fork, and don’t overwork the mixture. Cover the mixture and refrigerate for at least 3 hours or overnight.
4. To make the soup, add the chicken/vegetable stock to a pot along with the diced celery, carrots, and onion. Bring to a boil, and lower the heat to a simmer. Simmer for 30-40 minutes, until the vegetables are tender.
5. Meanwhile, bring a wide, deep skillet or pan filled with salted water or stock to a boil. Wet your hands, and form the chilled matzo mixture into balls, each about the size of a ping pong ball. Drop them into the boiling liquid as you make them.
6. Cover the pan, and simmer them for 30-45 minutes. The longer you simmer them, the lighter they will get. I usually boil mine for around 35 minutes for more al dente matzo balls.
7. By the time your matzo balls are done, your soup should also be ready. Taste the soup for seasoning and add salt to taste. Transfer the matzo balls to bowls and cover with your soup. You can also add shredded chicken and sprigs of fresh dill if desired. Serve immediately!