Matzo Ball Soup

Begin by making the soup. 

In a large skillet, pre-heat under medium high heat.  Once hot add half your oil and spread around the pan.  Add the chopped chicken and spread it out over the pan.  Let it just cook without stirring it.

In a large pot, pre-heat under medium high heat.  When hot add remaining oil, and onions (if you're using actual garlic, add this at this point too, otherwise follow the recipe for garlic scapes).  Chop up celery and add a minute later. 

Once the chicken begins to brown on the bottom of the pan give it a light stir.

After four minutes add your carrots.  I cut these into 1/8inch (3-4mm) thick rounds.  Add these to the pot and give them a stir.  Add your salt and pepper and stir the pot.

Stir the chicken.  (Once the chicken is nearly all cooked take two forks and shred the chicken).  Turn off the heat when the chicken is nearly cooked.

Add the garlic scapes to the pot and stir.

Once the veggies are sweating and starting to get soft add your stock.  (Note: if you're using store-bought stock omit the salt from the recipe and add some near the end when you're tasting for seasoning).  Give the pot a stir and add your chicken to the pot and give it a stir.

Cover.  Bring the pot up to a boil and then let it simmer for 20-25 minutes.

Making the Matzo balls:

Whisk your eggs in a separate bowl.  In another bowl add in the rest of ingredients.

Note: For the matzo, you can make your own here: https://glutenfreeguy.ca/recipes/recipe/75-matzo
What you'll want to do is grind up the matzo meal as fine as you can.

Note 2: Schmaltz is called for in this recipe, but I've used butter, and I know that you can use salad oil too.  The schmaltz and butter (to a certain extent) will add a really nice flavour.

Combine the schmaltz into the flour and baking powder mixture.  You're looking for everything to be well combined.  Add your eggs and whisk/stir to combine really well.  Let this rest for about 15-20 minutes in the fridge to let the eggs finish absorbing the dry ingredients.

After the resting time the matzo mixture should be moldable with your hands.

Add water to the soup.  Bring the soup back up to a boil and then simmer.  Don't overly boil the soup as this will make the stock start to taste a bit bitter.

With wet hands shape a chunk of dough into a golf-ball sized ball.  Repeat until all of the matzo is used up.  Add these to your simmering pot of soup.

Make sure that the pot starts lightly boiling.

Cover the pot with the matzo balls in it and let it simmer for 10 minutes.  (don't peek, it's going to be great)

After the 10 minutes turn off the stove, remove the lid and bask in the glory of making this amazing soup.

Serve and enjoy.

Store any remaining soup in the fridge in a covered container for up to a week.

 Thanks to Canadian Living for sharing some of this recipe.