This soup, actually my mother's recipe, is traditionally served at Passover, but it's so good that my family likes to make it all year round. A little chicken stock goes into the matzo balls, and the rest makes up the soup base. You can also use canned chicken broth, but for the best-tasting and most authentic soup, we think nothing beats homemade chicken stock.

　　Active time: 40 min Start to finish: 1 1/2 hr

　　

Ingredients

Makes 8 servings

　　2 large eggs

　　2 tablespoons vegetable oil

　　1/2 cup matzo meal

　　1/2 cup whole almonds with skins (2 oz), coarsely chopped

　　2 tablespoons chopped fresh dill

　　3/4 teaspoon salt

　　1/4 teaspoon pepper

　　1/4 teaspoon cinnamon

　　6 1/3 cupsChicken stock or broth

　　Garnish: fresh dill sprigs

　　

Make matzo balls:

Step 1

Beat together eggs and oil in a bowl. Add matzo meal, almonds, dill, salt, pepper, cinnamon, and 1/3 cup stock, stirring until blended. Cover surface of mixture with plastic wrap and chill at least 2 hours.

　　

Shape and cook matzo balls:

Step 2

Bring a 6-quart pot of salted water to a simmer.

　　

Step 3

Roll matzo mixture into 1-inch balls (about 25) with dampened hands and transfer to an oiled plate.

　　

Step 4

Cook matzo balls in simmering water, covered, until cooked through, about 40 minutes. To test for doneness, halve a matzo ball: It should have a moist, uniform texture (if it's not quite ready, there will be a dry, yellowish center).

　　

Step 5

While matzo balls are cooking, bring remaining 6 cups stock to a simmer and season with salt and pepper. Transfer matzo balls with a slotted spoon to broth and simmer, uncovered, 5 minutes. Serve hot.

　　Cooks' note:

　　·Matzo-ball mixture can be chilled up to 1 day.