4 lbs. chicken bones 3 qts. water ½ lb. onion, large dice ½ lb. carrot, large dice ¼ lb. celery, large dice 2 each bay leaf 1 tbsp peppercorn whole ¼ bunch thyme ¼ bunch parsley
The soup
2 qts. prepared or purchased chicken stock 1cup matzo meal, Manischewitz brand preferred 2 tsp. baking powder 4 each eggs, whole 4 tbsp vegetable oil 1 tsp. kosher salt ½ lb. chicken, cooked & pulled 4 oz. celery, thin slice bias 1 oz. celery, hearts only ¼ bunch thyme, picked
Preparation
Chicken stock
• Rinse the chicken bones and place in a large stockpot. • Add the water to the chicken bones and bring to a boil over low heat. • Skim the surface of the stock to remove any impurities as the stock cooks. • Simmer the stock for approximately 4 hours. • In a small piece cheesecloth, combine the bay leaf, peppercorn, thyme and parsley. • Add the vegetables and herb sachet in the last hour of cooking • Strain stock and use right away for soup or cool stock. (Stock can be refrigerated or frozen at this point until needed.) Note: Had roasted chicken the night before? Save the bones to use for stock preparation.
The soup
• In a bowl, whisk together the eggs and fat. • In another bowl, combine the matzo meal, baking powder and salt. Add the egg mixture in one addition. Mix with fork until just combine. Don’t over mix. • Wrap the matzo mix with plastic and refrigerate for 1 hour. • Bring 1 ½ quarts of stock to a boil, scoop matzo ball mix into 1 to 2-inch balls and place in stock. • Cook matzo ball for 30 to 40 minutes until double in size and cooked through. • Add remainder of stock, celery and thyme and simmer for an additional 5 to 8 minutes. • Garnish with celery hearts.