Matzo ball soup recipe
 Matzo ball soup is a classic Jewish dish of flourless dumplings – they’re made with matzo meal – served in a comforting chicken broth. 60g/2¼oz matzo meal ½ tsp salt2 tbsp margarine, melted (or schmaltz, see Recipe Tip below)2 large free-range eggs, lightly beaten2 tbsp sparkling water 60g/2¼oz matzo meal ½ tsp salt 2 tbsp margarine, melted (or schmaltz, see Recipe Tip below) 2 large free-range eggs, lightly beaten 2 tbsp sparkling water 1 litre/1¾ pints chicken stock4 bone in chicken thighs (skin removed)1 large onion, finely chopped1 carrot, finely chopped1 celery stick, finely choppedsplash light oilsmall handful fresh dill, finely chopped salt and freshly ground black pepper 1 litre/1¾ pints chicken stock 4 bone in chicken thighs (skin removed) 1 large onion, finely chopped 1 carrot, finely chopped 1 celery stick, finely chopped splash light oil small handful fresh dill, finely chopped salt and freshly ground black pepper Method To make the matzo balls, beat together the matzo meal, salt, margarine (or schmaltz), eggs and sparkling water to make a smooth paste. Place in the fridge for at least 30 minutes, or overnight.Bring a large pan of salted water to the boil. Using wet hands, shape the matzo mixture into 8 balls. Drop them into the boiling water, then turn down the heat and simmer for 30 minutes, until they’ve puffed up. Remove from the water using a slotted spoon and set aside.Meanwhile, to make the chicken soup, pour the chicken stock into a saucepan, bring to the boil, then reduce the heat. Add the chicken thighs and simmer for 20 minutes, until the chicken is just cooked. Remove the chicken thighs from the stock and set aside to cool slightly. Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden.Add the stock to the vegetables and simmer for 15 minutes. Shred the chicken meat off the bones, then add the shredded meat and the matzo balls to the soup and simmer for 5 minutes.Serve in bowls, with some fresh dill sprinkled over each bowl. To make the matzo balls, beat together the matzo meal, salt, margarine (or schmaltz), eggs and sparkling water to make a smooth paste. Place in the fridge for at least 30 minutes, or overnight. To make the matzo balls, beat together the matzo meal, salt, margarine (or schmaltz), eggs and sparkling water to make a smooth paste. Place in the fridge for at least 30 minutes, or overnight. Bring a large pan of salted water to the boil. Using wet hands, shape the matzo mixture into 8 balls. Drop them into the boiling water, then turn down the heat and simmer for 30 minutes, until they’ve puffed up. Remove from the water using a slotted spoon and set aside. Bring a large pan of salted water to the boil. Using wet hands, shape the matzo mixture into 8 balls. Drop them into the boiling water, then turn down the heat and simmer for 30 minutes, until they’ve puffed up. Remove from the water using a slotted spoon and set aside. Meanwhile, to make the chicken soup, pour the chicken stock into a saucepan, bring to the boil, then reduce the heat. Add the chicken thighs and simmer for 20 minutes, until the chicken is just cooked. Remove the chicken thighs from the stock and set aside to cool slightly. Meanwhile, to make the chicken soup, pour the chicken stock into a saucepan, bring to the boil, then reduce the heat. Add the chicken thighs and simmer for 20 minutes, until the chicken is just cooked. Remove the chicken thighs from the stock and set aside to cool slightly. Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden. Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden. Add the stock to the vegetables and simmer for 15 minutes. Add the stock to the vegetables and simmer for 15 minutes. Shred the chicken meat off the bones, then add the shredded meat and the matzo balls to the soup and simmer for 5 minutes. Shred the chicken meat off the bones, then add the shredded meat and the matzo balls to the soup and simmer for 5 minutes. Serve in bowls, with some fresh dill sprinkled over each bowl. Serve in bowls, with some fresh dill sprinkled over each bowl. Recipe tips If you are making this for Passover, make sure your matzo meal is suitable. If your local butcher sells schmaltz (rendered chicken fat), use it instead of the margarine in the matzo balls for a richer flavour. If you have leftovers, keep the matzo balls in the soup and heat through to serve.