Nothing says Passover like matzo ball soup. The important thing to those tender, flavorful matzo balls is a touch of schmaltz (rooster fats), a little bit seltzer and an extra-long simmer. If schmaltz will not be available at your market, ask the butcher or search out an area meat market. Or, you probably have rooster available, take away the pores and skin and cook dinner it over low warmth to render the fats. If matzo meal is unavailable, search for complete matzo crackers and grind them at residence in your meals processor.
