Classic Matzo Ball Soup

1. Prep Mixture

In a large bowl, whisk together the eggs, schmaltz, stock, matzo meal, nutmeg, ginger, and herbs. Season the mixture with 1 teaspoon of salt and a generous amount of black pepper to taste. Cover the bowl with cling film and place in the refrigerator to chill for at least 3 hours, or leave it overnight for best results.

2. Forming Matzo Balls

Fill a wide, deep pan with water and add a pinch of salt. Bring the water to a rolling boil over high heat. Moistening your hands with water, take a portion of the chilled matzo mixture and roll it into a ball approximately the size of a Ping-Pong ball. Drop each ball gently into the boiling water. Repeat until all the mixture is used. Reduce the heat to maintain a lively simmer, cover the pan, and let the matzo balls cook for 30 to 40 minutes if you prefer them al dente, or longer for softer matzo balls.

3. Serve or Store

If serving immediately, transfer the matzo balls into a warm chicken or vegetable soup. Alternatively, for future use, let the matzo balls cool, arrange them on a baking sheet, freeze, and then store in a freezer bag. Reheat the matzo balls in soup or broth a few hours before serving.