Matzo Ball Soup

subheading: Chicken Soup Ingredients:

2 kilo whole chicken (use a whole chicken, or a mixture of white and dark meat chicken pieces - must be bone in, skin on)

1 kilo celery stalks, cleaned

500 grams carrots, peeled

1 yellow onion, skin on, rinsed clean

1 kilo fresh parsley (one large handful), rinsed clean

600 grams fresh dill (one handful), rinsed clean

2 teaspoons black peppercorns

3 whole cloves (optional- do not add unless you like the flavor of cloves)

2 bay leaves

1 tablespoon sea salt or more to taste

⅛ teaspoon saffron threads (optional- adds a rich yellow color and depth of flavor to the broth; only use high quality expensive saffron, the other kind has no flavor)

subheading: Matzo Ball Recipes (choose one):

¾ cup matzo meal

¼ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon white pepper (optional)

2 large eggs

2 ½ tablespoons melted schmaltz (you may substitute avocado oil or safflower oil)

1 tablespoon minced fresh dill

3 to 4 quarts soup broth or salted water (broth will give the matzo balls more flavor)

subheading: NOTES:

You will also need: 10 quart pot (or larger), another large pot or bowl with at least 6 quart capacity, large mesh strainer, cutting board, medium mixing bowl, mortar and pestle (only needed if using saffron).

Note: Ingredients may have been altered from the original.

Directions at toriavey.com

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