Ingredients
For matzo balls
- 2 large eggs, beaten
- 2 tablespoons schmaltz (can substitute canola oil)
- ½ cup matzo meal
- ½ teaspoon baking powder
- 1 pinch ground cinnamon
For broth
- 1 quart Mike’s Chicken Stock (can substitute store-bought chicken stock)
- 2 carrots, sliced
- 2 stalks of celery, sliced
- 4 black garlic cloves (can substitute 8 cloves roasted garlic)
- 1 teaspoon kosher salt
For Mike’s Chicken Stock
- 1 whole chicken (3-4 pounds) or 2 chicken carcasses
- 2 medium onion, unpeeled, quartered
- 3 carrots, roughly chopped
- 2 heads garlic, cut in half horizontally
- ½ teaspoon black peppercorns
- 2 parsley sprigs
- 1 teaspoon kosher salt
Preparation
Step 1
Mike’s Chicken Stock Instructions:
Put the chicken, onions, carrots, garlic, peppercorns, parsley, and salt in a large stockpot. Add just enough cold water to cover the chicken (about 4 quarts) and bring to a simmer over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, until the liquid is pale golden and flavorful, 3 to 4 hours. Strain and stir for up to 1 week in the refrigerator or up to 6 months in the freezer. Remember to save the schmaltz that rises to the top when the stock is chilled.Step 2
Matzo Balls Instructions:
Combine the eggs and schmaltz in a medium bowl and stir until blended. Add the matzo meal, baking powder, and cinnamon and mix well. Using wet hands, tear off golf ball-size pieces of the dough and shape into rounds.Bring a lightly salted pot of water to a boil and cook the matzo balls for 30 minutes, or until cooked through (cut one open to be sure).
Step 3
Broth Instructions:
Combine the stock, carrots, celery, black garlic, and salt in a large pot. Bring to a simmer and cook for 30 minutes. Remove and discard the black garlic.
Ladle the broth into soup bowls and add 2 matzo balls to each bowl. Top with dill and serve.
