Learn to make floater matzo balls and rich and delicious chicken stock you can use for matzo ball soup and so much more!
Add the dry ingredients and the chopped herbs (if using) into the wet ingredients and blend well. Refrigerate until the batter becomes thick – up to a few hours – even overnight.
Bring your stock/salted water to a boil.
To serve the matzo ball soup, reheat the stock and if desired, add some sliced carrots for color and texture – you can zap the carrots in the microwave to soften them a bit or just let them cook in the stock as it reheats – depends what size pieces you use. Celery is another optional add in. Allow time for it to soften in the stock as it reheats.
Add the matzo balls to the warmed stock to reheat the matzo balls if they have been refrigerated.
When you serve, place some chicken (if using) in each bowl. Place the balls in the bowl, ladle in some soup. Then sprinkle chopped parsley and dill if desired – tastes fresh and looks lovely too.
The chicken stock recipe will yield about 15 cups of stock.
The matzo ball recipe will yield about 18 golf-ball-sized matzo balls.