Matzo Matzah Ball Soup
Ingredients
- 4 lbs bone-in, skin-on chicken thighs
- 2 carrots, cut into thirds
- 2 stalks of celery, leaves attached, cut into thirds
- 1 medium yellow onion, quartered (unpeeled)
- 1 core from a small head of cabbage
- 2 or 3 cloves of garlic, smashed (unpeeled)
- 1 teaspoon salt
- 10 whole peppercorns
- 4 sprigs parsley
- 10 cups water
- For the matzah balls:
- 4 eggs
- 1 egg white
- 2 tablespoons rendered chicken fat, softened
- 1 cup matzo meal
- 1 teaspoon salt
- 2 tablespoons parsley, chopped
- 3 to 4 tablespoons chicken stock
- For the finished soup:
- 8 cups stock
- 2 carrots, peeled and sliced
- 2 stalks celery, peeled and sliced
- 3 cups cabbage, thinly sliced
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