Southern Skirt Edition ~ “Skirtin’ Around the South”
~ adapted from Sarah Carey ~
Eliminate the solid fat from chicken broth refrigerated, made from a day or two prior. In the microwave, warm 1/4 cup of the fat.
Whisk together the warmed fat (1/4 cup), 1/4 cup broth, 4 large egg yolks, salt and pepper.
Mix in 1/4 cup seltzer.
Fold in 1 cup matzo meal.
Beat the 4 reserved egg whites.
Mix a third of the beat egg whites into the matzo meal mixture,
then gently fold in remaining egg whites. Refrigerate for 30 minutes.
In a large pot, heat water with light salt; bring to a boil. With wet hands, form 1 1/2-inch balls and drop into the boiling water. Cover and simmer for 30 minutes. In a medium pot, bring 8 cups chicken broth to boil near the latter part of cooking the matzo balls.
Slice 4 carrots, cut on the diagonal, and drop into the broth during the last 7 minutes of the matzo balls being ready for soup.
Lift matzo balls with a slotted spoon, drain well from the water.
Add fresh dill.
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