MOM'S CHICKEN SOUP
WITH MATZOH BALLS,
CARROTS, AND DILL

1 cup matzoh meal
1/4 cup chicken fat
1/2 cup soda water (seltzer)
4 eggs
1 teaspoon salt
4 quarts chicken soup, homemade
3/4 cup orzo (omit during Passover)
2 cups thinly sliced carrots
1/2 cup chopped fresh dill

In a bowl, mix together matzoh meal, chicken fat and seltzer. Whisk eggs in a separate
bowl until frothy. Stir into matzoh meal mix with 1 teaspoon salt. Refrigerate for 1 to 2
hours.

Bring 2 quarts of chicken soup to a simmer. Take a small spoonful of the mixture and using
two small spoons, shape the mixture into small balls (about the size of a large marble) and
place in simmering soup. Cook for 35 minutes.

Meanwhile, if you're making orzo, toast it in a dry, medium skillet over medium low heat,
stirring often until it turns a light golden brown. Boil the orzo until al dente, drain and
reserve for soup.