Ingredients

Stock

  • 3 tiny pieces chicken
  • 1 teaspoon carrots
  • 1 teaspoon celery
  • 1 teaspoon onion
  • 1 peppercorn
  • 1 leaf parsley

Soup

  • Reserved cooked chicken
  • 1 tablespoon carrots
  • 1 teaspoon dill

Matzo Ball

  • 1/2 quail egg
  • 1 tablespoon matzo meal
  • 1/4 teaspoon melted chicken fat
  • 1/4 teaspoon soda water

Steps

Stock

  1. Add all stock ingredients to a soup pot and simmer 10 minutes. Remove chicken and set aside.
  2. Continue simmering soup for 1/2 hour. Drain stock and reserve.

Soup

  1. When ready to make soup: Bring stock to a boil and add carrots; cook for 6 minutes.
  2. Return chicken to the pot and stir in dill. Set aside.
  3. Add matzo balls to bowl and pour soup over top. Garnish with more dill.

Matzo Ball

  1. Mix all matzo ball ingredients and place in the fridge for 1/2 hour.
  2. Bring a pot of water to a boil. Form tiny matzo balls and boil in water for 5 minutes.