Matzo Ball Soup

As I predicted (and because my husband got ill), I made ever-comforting matzo ball soup with my homemade chicken stock. This recipe is loved by guests we've had for Passover. The matzo balls are relatively light and have a great herb-y flavor.

Parsley-Sage Matzo Balls
Yield: About 36

4 large eggs
5 tablespoons stick margarine, melted
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup finely chopped fresh Italian parsley
2 tablespoons chopped fresh sage
1 1/4 cups matzo meal
1/2 cup club soda

Whisk eggs in medium bowl until frothy. Whisk in melted margarine, salt, and pepper, then herbs. Gradually mix in matzo meal. Stir in club soda. Cover and chill batter until cold and firm, at least 2 hours and up to 1 day.

Line baking sheet with plastic wrap. Using wet hands (or small ice cream scoop) and 1 heaping teaspoonful for each, shape batter into matzo balls. Arrange on prepared sheet.

Drop matzo balls into large pot of boiling salted water. Cover partially and reduce heat to medium. Simmer until matzo balls are tender, about 1 hour. Using slotted spoon, transfer matzo balls to clean baking sheet. Sprinkle with sea salt if needed.

While the matzo balls boil, heat up your chicken stock over low heat. When ready to serve, squeeze the juice of 1/2 to 1 whole lemon into the liquid. Place about 3 matzo balls into each bowl, cover with broth. Serve.