Lunch: Matzo Ball Soup

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 c. fat-free, less-sodium chicken broth
1 1/2 c. unsalted matzo meal
2 tbsp. minced fresh onion
3 tbsp. vegetable oil
1/2 tsp. salt
2 large egg yolks
1 clove garlic
4 c. chopped onion
4 c. water
1 1/2 c. chopped carrot
1 1/2 c. chopped celery
10 clove garlic
8 sprig thyme
8 sprig Parsley
4 chicken thighs
4 chicken drumsticks
Cooking spray
2 tbsp. Chopped fresh dill

Instructions

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.
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.
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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