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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These much-loved dumplings, made from ground unleavened matzo cracker, are a favorite during Passover. Chicken thighs and drumsticks flavor the broth but aren't included in the soup. Use them to make chicken salad later. Ingredients:
7 cups fat-free, less-sodium chicken broth, divided |
1 1/2 cups unsalted matzo meal |
2 tablespoons minced fresh onion |
3 tablespoons vegetable oil |
1/2 teaspoon salt, divided |
2 large egg yolks |
1 garlic clove, minced |
4 cups chopped onion |
4 cups water |
1 1/2 cups chopped carrot |
1 1/2 cups chopped celery |
10 garlic cloves, crushed |
8 thyme sprigs |
8 parsley sprigs |
4 chicken thighs, skinned (about 1 1/3 pounds) |
4 chicken drumsticks, skinned (about 1 1/3 pounds) |
cooking spray |
2 tablespoons chopped fresh dill |
Directions:
1. Combine 1 3/4 cups chicken broth, matzo meal, 2 tablespoons minced onion, oil, 1/4 teaspoon salt, yolks, and 1 minced garlic clove, stirring well. Cover and chill 1 hour.
2. While matzo mixture chills, combine 5 1/4 cups broth, 1/4 teaspoon salt, chopped onion, and next 8 ingredients (chopped onion through drumsticks); bring to a boil. Reduce heat, and simmer 1 hour, skimming surface as needed. Remove chicken; reserve for another use. Strain broth mixture through a colander into a large bowl; discard solids. Return broth to pan; bring to a boil. Reduce heat, and simmer.
3. Lightly coat hands with cooking spray. Divide matzo mixture evenly into 24 (1 1/2-inch) balls. Gently drop balls into simmering broth. Cover, reduce heat to medium-low, and cook 5 minutes or until done (matzo balls will rise to surface). Remove from heat; stir in dill.
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