3 large eggs
3 tablespoons chicken fat or vegetable oil
3/4 cup matzo meal
3/4 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons cold water
1 tablespoon vegetable oil
1 large onion, chopped
3 large carrots, sliced
3 ribs celery, chopped
2 cloves garlic, minced
12-ounce chicken breast, boneless, skinless, cubed
8 cups chicken stock
1 teaspoon dried dill
For matzo balls: Lightly whisk the eggs in a medium bowl, then whisk in the fat or oil. Add the matzo meal, salt, baking powder and a few grinds of pepper to the egg mixture and stir to mix. Stir in the water and refrigerate for 30 minutes, until the moisture has been absorbed.
For soup: In a large pot, drizzle oil and place over medium-high heat. Add the onions, carrots and celery, and sauté until they start to sizzle, then reduce to medium-low heat for 5 minutes. Stir in the garlic and chicken and raise the heat to medium high. Cook, stirring occasionally, for about 4 minutes to lightly brown in spots.
Add the chicken stock, pepper and dill and bring to a boil, then reduce the heat to low to maintain a gentle simmer, then cover the pot.
Scoop rounded tablespoons of matzo mixture, roll each scoop into a ball and drop into the simmering soup. When all the matzo balls are in the soup, cover and adjust the heat to bring the soup back to a very gentle simmer. Cook for 30-40 minutes, and then serve hot.
Soup and sandwiches are the ideal combo. Use some of the leftover chicken on rye bread with some spicy mustard.