Ingredients Matzo balls
- 8 eggs
- 2 tsp baking powder
- 1 handful finely chopped parsley
- 300g matzo meal
- 250ml cold chicken stock
- salt and pepper to taste
- 55g schmaltz (chicken fat, duck fat also works)

Method
1. Whisk together the eggs and baking powder. Then add chopped parsley and Matzo meal and mix again. Add the chicken stock and season with salt and pepper.
2. Roll into golf ball size balls and set aside,

Soup
- 2L chicken stock (try to get a good quality one if you can)
- 6 chicken drumsticks
- 1 large carrot, diced
- 2 sticks celery, diced
- small handful dill finely chopped

Method
1. Place the chicken stock in a large pot and bring to a simmer, season with salt and poach the chicken drumsticks in the simmering chicken stock for 40 minutes. Remove from the stock and set aside to cool.
2. Add the carrots and celery to this chicken stock, followed by the matzo balls and simmer on low heat for 20 minutes.
3. Once the chicken drumsticks are cool enough to handle, pick all the meat from the bones and add the meat back to the pot of soup with matzo balls and veg.
4. To finish, check for salt and add the chopped dill at the end. Serve and enjoy!