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Matzo Ball Soup


4 large eggs
1 tsp plus 1-1/4 tsp salt
1/2 cup finely diced fennel
2 Tbsp snipped fresh dill
4 tsp snipped fresh or dried chives
1/3 cup plus 1 Tbsp soda water
1 cup matzo meal
1/4 tsp, plus1/4 tsp ground black pepper (optional)
1 tsp curry powder (optional)
1 to 2 tsp finely chopped peeled fresh ginger, or 1 tsp ground (optional)
6 cups Chicken Stock


Beat eggs and 1 tsp salt on medium speed for 1 minute. Stir in fennel, dill, chives. Stir in soda water. Fold in 1 cup matzo meal, ground black pepper, and curry powder and ginger (if desired), until well blended. Cover and refrigerate for 1 to 4 hours.

With wet hands, form the matzo balls. Drop the balls into a large pot of boiling salted water, cover, reduce the heat, and simmer for 20 minutes. When the matzo balls are almost finished, heat 6 cups of chicken stock in a soup pot and season with 1-1/4 teaspoons salt and 1/4 teaspoon ground black pepper, if desired.

When the matzo balls are finished, ladle the stock into warmed bowls and add 2 matzo balls to each serving.

Yield: About 6 cups; 12 to 14 large balls

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