Kneidlach – Matzo Balls in Chicken Soup with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

To assemble

1. 4
   In a bowl, mix the eggs, oil, water, salt and black pepper, add the matzo meal and chill 30 minutes.

   BowlRefrigerator
2. 5
   In a large pot, bring the stock to a boil with the onion, carrot and celery.

   StoveLarge pot
3. 6
   With wet palms, roll firm balls the size of a walnut.
4. 7
   Drop the matzo balls into the boiling soup. Turn down to low, cover and simmer 25–30 minutes.

   StoveLid

   💡Drop the matzo balls in gently, and cook them in a covered pot over a low flame, at a gentle bubble, not a boil.
5. 8
   Ladle the hot soup into bowls, with the carrot and the matzo balls.