Matzo Balls In Chicken Broth - cooking recipe

Ingredients

2 lbs chicken wings
8 cups water
1 None onion, quartered
2 None celery stalks, roughly chopped
1 None carrot, roughly chopped
1 None bouquet garni
None None chopped dill, to serve
None None snipped chives, to serve
None None Matzo Balls
1/2 cup matzo meal (or crackers, crushed)
4 None large eggs, separated
2 tbsp butter, melted
1 tbsp chopped dill

Preparation

Place chicken in a large saucepan and cover with water. Bring to a boil and simmer for 5 mins. Drain and rinse chicken in cold water.
Meanwhile to make the matzo balls, combine matzo meal, egg yolks, butter and dill in a large bowl. Whisk egg whites and pinch of salt in a clean bowl until soft peaks form. Fold through mixture. Chill for 1 hour.
Return chicken to saucepan and cover with water. Add vegetables and bouquet garni. Bring to a boil on high. Reduce heat to low. Simmer gently for 30 mins. Skim off scum.
Shape 1 heaped teaspoon matzo mixture into small balls and place on a baking tray lined with baking paper. Chill for 10 mins.
Bring a medium saucepan of salted water to a boil on high. Cook balls, in 3 batches, for 5-6 mins, until cooked through.
Strain soup through muslin-lined sieve. Season. Divide matzo balls among bowls and ladle soup over them. Serve with extra dill and chives.