By Clive Dallas
• 8 spoons Matzah meal
• 3-4 Eggs
• 2 tbsp Schmaltz
• 1 large onion
• 2 carrots
• 1 stick of celery
• 4 chicken thighs with the bone
• 1 cube Kosher chicken stock
• 2-3 cups of hot water
• Parsley (optional)
For the soup
Sautee the onions, carrots and celery for a few minutes.
Add the chicken thighs and cook for 5 minutes, sealing it on all sides.
Add 2-3 cups of water and the stock cube.
Add salt and pepper to taste. (Along with parsley if you’d like)
Let simmer on medium heat until the chicken is cooked and falling apart. (About 30 minutes)
Now, remove the chicken thighs and shred flesh off the bone using a fork.
Add half the flesh back into the soup and simmer for a further 10 minutes. (The other half can be used for a chicken
mayo sandwich tomorrow)
For the Matzah balls
Mix together the matzah meal, 3 eggs and Schmaltz.
The mixture will have a “putty-like” consistency and must be smooth.
With wet hands, roll the mixture into 8-10 balls and place onto a plate.
Boil water and add a pinch of salt.
Now add the rolled balls into the boiling water, and allow to boil for 20-25 minutes.
The matzah balls will have doubled (maybe even tripled) in size.
Serve matzah balls with the soup, and enjoy.