Matzah Ball Soup

Cut 3 large onions in half

Cut 1 tomato in half

Trim, peel, and chop 2 carrots into large pieces

Crush 6 garlic cloves

Place the onions in a large stock pot over high heat, cut side down, until charred

Reduce the heat to medium and add 1 tbsp of shmaltz

Add the carrot, the leek, the celery, and the crushed garlic

Add the celery leaves and and dark green parts of the leek

Add 1 tbsp of shmaltz

Add 1 whole large chicken and 600 g of veal shank

Generously add salt and black peppercorns to taste

Cover with water and place a weight on top of the chicken. Turn the heat to medium-low and simmer for 1½h until the chicken and veal are cooked through

Peel and grate enough white onions to yield ½ cup

Add ¼ cup of vegetable oil to a pan over medium heat. Add the grated onion and cook until it just starts to brown

Crack 3 eggs into a large bowl

Add ¼ cup of the cooked onion and 20 ml of sparkling water to the bowl. Whisk the ingredients

Season with salt and black pepper to taste

Grate nutmeg to taste. Mix to combine

Add 80 g of matzah flour and mix until combined

Place the mixture in the refrigerator for 30m to hydrate and firm up

Add water to a medium pot. Bring it to a boil over high heat and add salt to taste

Remove the dough from the refrigerator

Add 2 tsp of baking powder. Mix by hand until incorporated

Roll the dough into small balls that are approximately 1½ tbsp in size

Add the matzah balls to the water and reduce it to a simmer. Cook for 30m until they puff up

Turn off the heat and carefully remove the matzah balls from the pot

Remove the weight. Turn off the heat and remove the chicken and the veal from the pot

Strain the broth through a fine mesh sieve. The golden broth is ready

Place 2 matzah balls in a bowl and fill it with the hot golden broth. Garnish with fresh dill to taste. The matzah balls are ready

Enjoy!