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Matzah Ball Soup

For the matzah balls, whisk together eggs, water, and fat in large bowl. Stir in matzah meal and baking powder. Refrigerate (don't cover) for at least 3o minutes. (Optional step) Meanwhile, pat chicken thighs dry and season with salt and pepper. Heat 2 tbsp oil in large lidded soup pot or dutch oven. Once shimmering, add chicken, skin side down and sear until skin is brown and crispy, about 5 minu. . .

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Servings: 6

Prep Time: 00:60

Cook Time: 01:20

Matzah Balls

1 cup matzah meal

4 large eggs

1/4 cup seltzer water (sparkling water from soda stream is great)

1/4 cup schmaltz (or vegetable oil)

1/8 tsp baking powder

salt

cracked black pepper

Soup

8 cups homemade chicken stock, divided

2 carrots, sliced

2 celery ribs, sliced

1 bunch flat leaf parsley, chopped

extras (optional)

2 lbs bone-in skin on chicken thighs

2 tbsp oil

Preparation

1For the matzah balls, whisk together eggs, water, and fat in large bowl. Stir in matzah meal and baking powder. Refrigerate (don't cover) for at least 3o minutes.

2(Optional step) Meanwhile, pat chicken thighs dry and season with salt and pepper. Heat 2 tbsp oil in large lidded soup pot or dutch oven. Once shimmering, add chicken, skin side down and sear until skin is brown and crispy, about 5 minutes. Flip chicken and brown second side for 5 minutes more. Remove chicken from pan and set aside.

3Add 4 cups homemade chicken stock to pot and bring to boil. If using chicken, add thighs back to pan, nestle into the stock and cover. Simmer chicken in pot for at least 30 minutes or until cooked through. Remove chicken and use as desired.

4Add Matzah Balls to large lidded pot: Using wet hands, form matzah ball mixture into 1 - 1 1/4 inch ball shapes. Once all matzah balls are in the pot, cover and simmer over medium heat until cooked through, about 1 hour.

5Meanwhile, heat 4 cups of chicken stock in a second, smaller pot over medium high heat. Add sliced carrots and celery to this second pot of stock. Simmer for 30 minutes while the matzah balls cook.

6To assemble: ladle 2-3 matzah balls into bowl using slotted spoon. Top with ladles of clear broth from the other pot with carrots and celery. Garnish with parsley and serve.

7Matzah ball poaching broth can be strained and saved / used for another purpose (or poaching more matzah balls).

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