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1
For homemade stock, I recommend no more than the amount of vegetables listed so as to not overpower the nice chicken.
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2
Boil until chicken is done.
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3
Remove vegetables, retaining carrot.
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4
Chill stock (I use tall jars) and skim fat(schmaltz).
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5
Drop 2 heaping T schmaltz into a quart bowl to which is added the egg yolks, matzo meal, salt and pepper.
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6
Mix until consistent.
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7
Beat the egg whites until frothy and gently fold into matzo meal mixture.
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8
Add enough stock to arrive at the desired consistency, something like cornbread batter or thin cream of wheat.
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9
Chill for at least 20 minutes.
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10
During this time you can re-heat the stock with how ever much chicken you choose, skinned and cleaned from the bone.
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11
To this I add various different brands of bullion cubes and/or granules to taste.
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12
Once chilled, the matzo ball mixture should be stiff, something like cold mashed potatoes.
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13
Gently form balls and drop into hot soup.
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14
I use my small ice cream or cookie scoop to make balls about the size of a golf ball.
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15
They will expand a bit during cooking.
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16
Do so for about 20 minutes at a smart simmer, turning once.
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17
Chop and add the carrot for a little color.
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18
Finally, stand back while everyone fights over it.
