Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Beat eggs in a large bowl. Stir in matzo meal, seltzer, schmaltz, ginger, celery seed, herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir until combined (mixture will be loose).
Step 2
Cover and refrigerate until mixture stiffens slightly, at least 30 minutes and up to 1 day. Place 2 cups broth in a wide pot. Add water to fill pot to 2 1/2 inches. Bring to a boil; season with 1 tablespoon salt. With dampened hands (to prevent sticking), divide chilled matzo mixture into 6 equal portions. Form each into a sphere.
Step 3
Gently place balls in pot, one at a time. Cover and reduce heat to low to maintain a simmer (do not let boil). Cook, turning them a few times, until puffed and cooked through to center, 1 hour to 1 hour, 15 minutes.
Step 4
Meanwhile, bring remaining 10 cups broth and carrots to a boil in a separate pot. Reduce heat to medium-low; simmer until carrots are tender, 12 to 15 minutes. Season with salt. Transfer matzo balls to serving bowls. Divide broth and carrots evenly among them; top with more herbs. Serve immediately.
Your folders
americastestkitchen.com
5.0
(4)
Your folders
budgetbytes.com
4.5
(43)
90 minutes
Your folders
bonappetit.com
3.9
(277)
Your folders
tasteofhome.com
1 hours, 30 minutes
Your folders
delish.com
4.0
(1)
Your folders
foodandwine.com
Your folders
bbc.co.uk
3.7
(6)
1 hours
Your folders
onceuponachef.com
5.0
(36)
Your folders
budgetbytes.com
4.6
(63)
90 minutes
Your folders
cooking.nytimes.com
4.0
(55)
Your folders
toriavey.com
4.8
(33)
120 minutes
Your folders
internationalcuisine.com
5.0
(1)
480 minutes
Your folders
toriavey.com
4.8
(32)
120 minutes
Your folders
toriavey.com
Your folders
foodnetwork.com
4.2
(9)
3 hours, 25 minutes
Your folders
theedgyveg.com
70 minutes
Your folders
tasteofhome.com
4.5
(4)
1 hours, 30 minutes
Your folders
connoisseurusveg.com
4.9
(14)
55 minutes
Your folders
shortgirltallorder.com
4.7
(28)
30 minutes