Ingredients
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4 large eggs
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1/4 cup water
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1/4 cup oil
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1/2 tsp kosher salt
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ground black pepper to taste
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1 cup unsalted matzo meal
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4- 5 lb chicken, cut into 8 pieces
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2 leeks
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5 carrots, cleaned and sliced
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3 parsnips, cleaned and sliced
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4 stalks celery, cleaned and sliced
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sprigs of dill or parsley
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2 1/2 qt water
Steps
1
Beat eggs. Add water, oil, salt and pepper. Mix well. Add matzo meal and stir thoroughly. Refrigerate for 1/2 to 1 hour.
2
Rinse chicken and trim off excess fat.
3
Trim off leek ends and top dark green leaves. Rinse leeks well and slice.
4
In a pot, combine chicken, carrots, parsnips, celery and leeks. Add water and dill or parsley. Bring soup to boil, then simmer for 1½–2 hours.
5
While soup is boiling, form matzo mixture into 24 1-inch balls. Bring a pot of water to a boil, add matzo balls and cook, covered, for 20 minutes.
6
Remove matzo balls from water with a slotted spoon and add to soup while it cooks for the last 10–15 minutes. Remove chicken bones before serving.
Tips
Make sure all ingredients are labeled as Kosher for Passover
