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. Make chicken
salad with the cooked chicken.
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)
2 tablespoons chopped fresh dill
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.
servings (serving size: 1 cup soup and 4 matzo balls)