Lunch: Matzoh Ball Shooters

Recipe by Joanna Saltz A single bite of these fluffy matzoh balls is the perfect way to celebrate.

Ingredients

4 eggs
1/2 c. water
1/2 shortening or chicken fat, melted
1 c. matzoh meal
2 tsp. dill, finely minced
kosher salt
Black pepper
2 qt. chicken broth, either homemade or canned

Instructions

In a large bowl, whisk eggs until well mixed. Add in seltzer and melted shortening or fat, and stir to combine. Whisk in matzoh meal and stir until well incorporated, getting rid of all lumps. Stir in dill, salt, and pepper. Set aside in refrigerator for 30 minutes.
Meanwhile, bring chicken broth to boil in a large pot. Remove matzoh ball mix from refrigerator. Using a melon baller, scoop 1-inch matzoh balls and drop them into the boiling broth. Once all matzoh balls are formed and cooking, allow to boil for