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Marvelous matzo ball devine and delicious from the kitchens of  chrismukkah

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We had some leftover chicken in the fridge- plus, some bones and a good bit of meat & etc on them :3 So...when in doubt, make soup :P

Matzo Ball Soup - http://scrambledsideup.wordpress.co.....tzo-ball-soup/

adapted from the parsley thief
serves 8

Soup

2 qrt store bought or homemade chicken stock - low salt

Meat from 1 whole chicken (reserved after making stock)
(actually, chicken bones with a bit of meat still left on)

1 cup chopped carrots
1 cup chopped celery
1 small onion, sliced
2 cloves garlic. chopped
pinch of rosemary
pinch of thyme

Matzo Balls

3 large eggs, separated
1/4 cup seltzer water
1/4 cup chicken stock
1/4 cup canola oil or chicken fat, melted {reserved after making stock}
1/2 cup finely chopped fresh parsley
1 tsp kosher salt + ½ tsp white pepper
pinch of paprika
1 cup matzo meal

For the matzo balls:

1.) In a large mixing bowl add the egg yolks, seltzer water, chicken stock, canola oil, parsley, salt and whisk until combined. Slowly sprinkle in the matzo meal and stir to combine. In a large bowl, add the egg whites and beat with an electric mixer until stiff. Fold the egg whites into the matzo mixture, cover with plastic wrap and refrigerate for at least 5 hours and up to 24 hours. (I suggest making these the night before, the longer they are chilled the better flavors they will have)...er...cooked these as is :P

2.) Bring a large pot of salted water to a boil over medium heat.

3.) Shape the matzo balls using an ice cream scoop, or two spoons (they should be the size of golf balls) and place them on a plate about 1 inch apart.

Then, soup:

1.) Get a big pot, and coat it with just a bit of veggie / canola oil. Turn your burner on high, then saute' the onion and garlic, and when they get translucent throw in the celery and carrots. Once they get soft...

2.) Pour in the 2 quarts chicken stock- and then, what you need to do is get some cheesecloth, and make it into a bag to put in the chicken bones/leftover meat. You put that right into the chicken broth, let that get to a boil, and THEN...

3.) Reduce the flame to low for a gentle simmer, or they will break apart. Wet your hands under running water so they are thoroughly wet, place a matzo ball in your palm and roll them into balls. Drop them into the simmering broth one at a time. Cover the pot and cook for 30 minutes.

4.) Using a slotted spoon, transfer them to a bowl until ready to use. The matzo balls can be made ahead and kept in a bowl, with a bit of stock to keep them from drying out. Note: Like dumplings, matzo balls soak up quite a bit of liquid as they cook so add more water if need be.

For the Soup, in a soup pot, bring the chicken stock to a boil. Add the carrots, and celery. Simmer, uncovered for 10 minutes. Shred the reserved chicken into bite size pieces and add into the soup. Season with salt and freshly ground black pepper. Simmer for a few more minutes, just until the chicken is heated all the way through.

To serve, place a few matzo balls in a bowl, ladle the soup on top, garnish with chopped parsley and serve.

Very good and tasty :)

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Matzo meal is made by finely grinding matzo crackers into a breadcrumb-like consistency.

Seltzer water also known as Soda water

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Allergy warning – recipe contains egg products