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

1. In a bowl, mix together matzoh meal, chicken fat and seltzer.
2. Whisk eggs in a separate bowl until frothy.
3. Stir into matzoh meal mix with 1 teaspoon salt.
4. Refrigerate for 1 to 2 hours.
5. Bring 2 quarts of chicken soup to a simmer.
6. 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.
7. Cook for 35 minutes.
8. 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.
9. Boil the orzo until al dente, drain and reserve for soup.
10. Bring remaining 2 quarts of chicken stock to a boil.
11. Cook carrots until al dente.
12. Lower to a simmer, add cooked matzoh balls, orzo (if using), and dill.
13. Serve very hot.

meal, chicken fat, soda water, eggs, salt, chicken soup, orzo, carrots, dill

Taken from www.epicurious.com/recipes/food/views/moms-chicken-soup-with-matzoh-balls-carrots-and-dill-101044 (may not work)