Name: Matzah ball chicken broth
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 kilogram chicken wings; 2 litre water; 1 onion, quartered; 2 celery stalks, roughly chopped; 1 carrot, roughly chopped; 1 bouquet garni; chopped dill, to serve; snipped chives, to serve; Matzah balls; 1 cup matzah meal (or crackers, crushed); 4 eggs, separated; 30 gram butter, melted; 1 tablespoon chopped dill

Ingredients

1 kilogram chicken wings

2 litre water

1 onion, quartered

2 celery stalks, roughly chopped

1 carrot, roughly chopped

1 bouquet garni

chopped dill, to serve

snipped chives, to serve

Matzah balls

1 cup matzah meal (or crackers, crushed)

4 eggs, separated

30 gram butter, melted

1 tablespoon chopped dill

Method

1.Place chicken in a large saucepan and cover with water. Bring to boil and simmer for 5 minutes. Drain and rinse chicken in cold water.

2.In a bowl, combine matzah meal, egg-yolks, butter and dill. Whisk egg-whites and a pinch of salt in a clean bowl until soft peaks form. Fold through mixture. Chill for 1 hour.

3.Return chicken to saucepan and cover with water. Add vegetables and bouquet garni. Bring to the boil on high. Reduce heat to low. Simmer gently for 30 minutes. Skim off scum.

4.Shape 1 heaped teaspoon of matzah mixture into small balls and place on a baking paper-lined oven tray. Chill for 10 minutes.

5.Bring a medium saucepan of salted water to the boil on high. Cook balls, in 3 batches, for 5-6 minutes, until cooked through.

6.Strain soup through muslin-lined sieve. Season. Divide matzah balls among bowls and ladle over soup. Serve with extra dill and chives.

Stock will go cloudy if it boils rapidly. The bouquet garni, French for “garnished bouquet”, is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption.
Note

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