Matzo Ball Soup for Passover by Constellation Culinary Group

Directions

1. Start with the stock. Rinse the chicken bones and place in a large stockpot.
2. Add the water to the chicken bones and bring to a boil over low heat.
3. Skim the surface of the stock to remove any impurities as the stock cooks.
4. Simmer the stock for approximately 4 hours.
5. In a small piece of cheesecloth, combine the bay leaf, peppercorn, thyme and parsley.
6. Add the vegetables and herb sachet in the last hour of cooking
7. Strain stock and use right away for soup or cool stock. Stock and be refrigerated or frozen at this point until needed.
8. Next, In a bowl whisk together the eggs and fat.
9. In another bowl, combine the matzo meal, baking powder and salt. Add the egg mixture in one addition. Mix with a fork until combined. Don’t overmix.
10. Wrap the matzo mix with plastic and refrigerate for 1 hour.
11. Bring 1.5 quarts of stock to a boil, scoop matzo ball mix into 1-2” balls and place in stock.
12. Cook matzo ball for 30-40 minutes until doubled in size and cooked through.
13. Add remainder stock, celery and thyme and simmer for an additional 5-8 minutes.
14. Garnish with celery hearts.