Absolutely my favourite…especially on a cold night, or when you have a flu…or like now, when it’s a hot day, but i just feel like having it!!!
For Matzoh balls:
Matzoh meal- 1 cup
Onion- 1 chopped
Hot water- 1 cup
Salt, pepper to taste
Schmaltz or oil- 2 tbs
For the soup:
Chicken- 1 whole
Onion- 1 whole
Parsley stems, dill stems
Bay leaves, black peppercorns
Water- 5 ltrs
Cook chicken with the rest of ingredients for 2-3 hour on medium heat.
1 hour before chicken is ready, prepare matzoh mixture.
Combine all ingredients and keep, covered in a fridge for an hour.
Take chicken out, strain the liquid and put it back on fire.
I prefer my Matzoh balls to be cooked in a chicken broth, but you can just boil them in a water separately.
Form round balls approximately 3 cm/1.2 inches (wet your hands prior) and immerse them in the boiling broth, cover and cook (without opening the lid) for 15 minutes. They will increase in size during cooking.
Remove meat from the chicken.
Now assemble the soup in a plate, if you like add carrot and celery, garnish with chopped parsley and dill and a couple of Matzoh balls per plate. Enjoy!