Matzo Ball Soup

This is a Jewish Pessach dish.

I love dumplings in a soup. Mom's bonemarrow dumplings, my semolina dumplings and several more.

Prepare the chicken soup:
3 chicken thighs
1 carrot
80 g leek
1 spring onion
120 g celeriac
1 bay leaf
Salt and pepper
1,8 l water

Cook for 30 min on low heat. Scoop out the chicken and the veggies.

Cut up some green beans and young carrots and put them in the stock.

Matso balls:
4 large eggs
100 g matzo bread
3 tsp lard
20 ml mineral water with gaz
40 ml chicken stock
Nutmeg
Salt and pepper
Parsley

Ground the bread in a blender. Mix it with all the ingredients and put the mix in the
fridge for 30 min. Oil your hands and form golfball size balls.
Heat up the stock and drop them in, let them simmer 20 min.