Mini Matzo Ball Soup
Homemade Chicken Stock
1 whole chicken, cut into pieces (or use already cut up, bone-in pieces of chicken, including two chicken breasts)
1 pound chicken wings
2 onions, cut into quarters
6 stalks celery, cut into chunks
4 carrots, cut into chunks
1 leek, sliced (white and light green parts only)
1 shallot, cut into chunks
1 head garlic, halved crosswise
6 sprigs parsley
1 tablespoon black peppercorns
Matzo Balls
3 eggs, lightly beaten
¾ cup matzo meal
¼ cup schmaltz or olive oil
3 tablespoons club soda or sparkling mineral water
1 ¼ teaspoon salt
2 carrots, cut on a diagonal
2 tablespoons fresh dill, minced
Assembly:
For stock, add all stock ingredients to a large pot. Bring to a boil and then reduce heat to a simmer. Continue cooking until chicken breasts are done, about 20-25 minutes. When they are cooked through, remove them to a cutting board and let cool. Cut the beat off the bones, set aside the meat, and return the chicken bones to the stockpot. Refrigerate the chicken meat until ready to serve. Continue simmering the stock for 2 hours, skimming any “scum” off the surface a few times and discard. Strain stock into another soup pot and discard solids.
Make matzo balls: In a bowl, combine eggs, matzo meal, oil or schmaltz, club soda, and salt. Cover and refrigerate for 2-3 hours. Once fully chilled, scoop into small matzo balls or larger matzo balls if you prefer. Bring a pot of salted water to a boil and then reduce to a simmer. Add matzo balls and simmer until they begin to sink, about 25 minutes.
To serve, bring the stock to a boil and then add carrots and simmer until carrots are tender, about 8 minutes. Add cooked chicken breast meat and heat. To serve, add cooked matzo balls to bowls, ladle on hot stock with carrots and chicken breast and top with fresh dill freshly ground black pepper
This is a great savory option for breakfast or brunch.
Bagels with Smoked Salmon and Cream Cheese
2 bagels, split and toasted
6 ounces cream cheese, softened
2 tablespoons capers, drained
4-5 ounces smoked salmon
¼ cup red onion, thinly sliced
2 tablespoons fresh dill leaves, minced
Freshly ground black pepper
Lemon wedges
Toast bagels. Spread evenly with cream cheese and then top with smoked salmon, onion, capers, dill, and black pepper. Serve with lemon wedges.