Ingredients :
- 2 tablespoons vegetable oil or chicken fat
- 2 large eggs
- 1/2 cup matzo meal
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 2 large carrots peeled and chopped
- 4 ribs celery chopped
- 3 cloves garlic peeled and minced
- 6 cups chicken broth
- 1 1/2 pounds boneless, skinless, chicken breasts or thighs
- 4 to 6 parsley stems
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- Salt and freshly ground black pepper
- fresh dill for garnish
Directions :
- In a small bowl, whisk together the vegetable oil and eggs. Add matzo meal and stir to combine. Refrigerate the matzo at least 15 minutes or overnight. With wet hands, shape the matzo into 1-inch balls.
- In a large pot over medium-high heat, bring 10 to 12 cups of water to a boil. Add matzo balls and reduce to a simmer. Cover well and simmer until fully cooked, 20 minutes.
- For the soup:
- Meanwhile, in a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, celery, and garlic and cook until softened, about 5 minutes. Stir in the broth.
- Place the parsley stems, peppercorns, and bay leaves in the center of the square of cheesecloth. Gather the corners together to make a small pouch, tying it tightly with twine. Keep one length of the twine long enough to tie to one of the pot handles, for easy removal. Add to pot.
- Add the chicken to the pot and continue to cook until vegetables are tender and the chicken registers 165 degrees when pierced at the thickest part, about 20 minutes, depending on the thickness of the chicken.
- Remove to a cutting board and cool slightly. Slice, chop, or shred as desired (I prefer shredded). Return chicken to pot. Remove sachet and discard. Season soup to taste with salt and freshly ground black pepper.
- Remove matzo balls from simmering water using a slotted spoon. Divide matzo balls between 4 bowls. Ladle soup over matzo and garnish with dill.
