Ingredients FOR CHICKEN BONE STOCK
Ingredients FOR MATZAH MEATBALLS
- 90 g schmaltz (chicken fat). Alternatively, grapeseed oil
- 90 g matzah (unleavened bread)
- 3 large eggs
- salt
- pepper
FOR THE CHICKEN BONE STOCK
Distribute the chicken bones in a pan and roast them in the oven at 230 ° C for 45-50 minutes, until they turn a golden color (they should not brown too much or blacken).
Collect the bones and any remaining meat around them in a saucepan, cover with 2-3 liters of water and turn on the fire. Before the water begins to boil, remove the impurities that form on the surface with a skimmer. When it starts boiling, lower the heat and add 2 carrots, 1 celery stalk, 1 onion, black pepper and 1-2 bay leaves; let it simmer gently for 2-3 hours.
At the end filter the broth and put it back in the pot (you will have to get about 1.5 liters). If there are any pieces of meat sticking to the bones, set them aside to complete the broth at the end.
No waste, never throw away the chicken bones! Keep them in the freezer, and when you have a sufficient quantity, thaw them, roast them and use them for the broth.
FOR THE MATZAH MEATBALLS
Prepare them while the broth is cooking. Finely blend the unleavened bread.
With a fork, beat the eggs with the chicken fat or grapeseed oil, pour them on the bread, add salt and pepper and mix the mixture. Put it in the refrigerator for 45 minutes.
Formed then, gently, 16 small balls, compacting them with your hands. Meanwhile, bring the broth to a boil.
Add the balls in the broth and put the lid on the pot. Cook them gently over low heat for about 30 minutes: they will double in volume. After 20 minutes, add vegetables to the broth as you like: the tradition includes pieces of carrot and celery (Jessica's mother also adds pieces of Chinese cabbage). And don't forget the chicken meat previously set aside! Serve the broth with meatballs, vegetables, pieces of meat and garnish with coriander leaves to taste.
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