Chicken Soup With Dilled Mini Matzo Balls
|Chicken thigh/2 10-ounce chicken legs, split||1 1⁄4 Pound|
|Low sodium chicken broth||43 1⁄2 Ounce (3 Cans, 14 1/2 Ounce Each)|
|Water||4 1⁄2 Cup (72 tbs)|
|Onion||1 Small, halved|
|Carrot||1 Small, halved|
|Celery stalk||1 , halved|
|Garlic||3 Clove (15 gm), smashed|
|Thyme sprig/1/4 teaspoon dried thyme||1|
|Vegetable oil||1 Tablespoon|
|Snipped fresh dill||1 Tablespoon|
|Scallion||1 , finely chopped to make about 1 tablespoon|
|Wholewheat matzo sheet||1⁄4 , finely ground in food processor to make 1/4 cup|
1. For the soup Combine chicken, broth, water, onion, carrot, celery, and garlic in a large saucepan. Bring to a boil over high heat. Skim off foam that rises to surface. Add parsley, dill, thyme, and peppercorns; reduce heat to very low and simmer gently until flavors develop, about 1 1/2 hours.
2. Transfer chicken to a cutting board. Strain broth into a clean container; skim off fat, and season with salt and pepper to taste. Discard solids. Remove and discard skin from chicken; pull meat off bones and return to broth.
3. For the matzo balls: Combine egg, oil, dill, and scallion in a small bowl. Beat with a fork, then stir in matzo until well blended. Cover and refrigerate for 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil overhigh heat. With wet hands, shape matzo mixture into 16 balls, using 1 level teaspoon for each, and drop balls into water. Reduce heat to low; cover and simmer until cooked through, about 15 minutes. Reheat soup. With a slotted spoon, transfer matzo balls to soup and serve.