Matzo Balls In Chicken Broth

• 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

1. 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.
2. 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.
3. 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.
4. Shape 1 heaped teaspoon matzo mixture into small balls and place on a baking tray lined with baking paper. Chill for 10 mins.
5. Bring a medium saucepan of salted water to a boil on high. Cook balls, in 3 batches, for 5-6 mins, until cooked through.
6. Strain soup through muslin-lined sieve. Season. Divide matzo balls among bowls and ladle soup over them. Serve with extra dill and chives.

chicken, water, onion, celery stalks, carrot, bouquet garni, dill, chives, matzo, matzo meal, eggs, butter, dill

Taken from recipes-plus.com/api/v2.0/recipes/28628 (may not work)