- 1 Cup matzoh meal
- 4 eggs
- 4-5 Teaspoons duck fat or schmaltz, at room temperature
- 4 Tablespoons chicken broth
- 1 1/2 Teaspoon salt, plus more for salting the cooking water
- 1 Teaspoon pepper
- 1/4 Teaspoon dried ginger
- 1-2 Tablespoon chopped dill, plus extra whole dill for the broth
- 10 Cups chicken broth
- 1 carrot, chopped
- 1 stalk celery, chopped
The day before you want to serve the soup, add the 4 tablespoons of chicken broth to a small skillet and simmer until reduced in 1/2. Pour into a glass and set in the fridge until it reaches room temperature.
Whisk the eggs, 1 ½ teaspoons of salt, pepper, ginger, and chopped dill in a bowl until well mixed. Stir in the matzoh meal and reduced chicken broth. Add the duck fat or schmaltz and stir well. Cover with plastic wrap and refrigerate over night.
The night day, heat 20 cups (5 quarts) of water with 4 cups of chicken broth in a large stockpot. Add the carrot, celery, and dill over a high flame and cover it until it comes to a boil. Add a good handful of salt to the broth to season it. Meanwhile, place the other 6 cups of chicken broth in a medium saucepan over a low simmer to warm through for serving.
Using wet hands, form the matzoh meal mixture into round balls, about 1 ½ inches in diameter. Place each on in the boiling broth and stir to make sure they don't stick together. Cover, reduce the heat, and cook for about 50 minutes. Cut a matzoh ball open to check that it's fully cooked inside. Lift the matzoh balls out of the water and place 1-2 in a serving bowl. Ladle the reserved chicken stock into the bowl and garnish with a sprig of fresh parsley or dill.