Serves: 2-4

Ingredients:

For the Matzo Balls:

2 Tbsp. schmaltz (chicken fat) or ghee

½ yellow onion, diced

½ tsp kosher salt

1/2 C matzo meal or 2 squares of matzo, well pulverized or gluten-free matzo ball mix

2 eggs, beaten

2 Tbsp. Dr. Kellyann’s Classic Chicken Bone Broth 

½ tsp baking powder

¼ tsp black pepper

For the Soup:

1 yellow onion, diced

2 celery stalks, chopped

2 carrots, peeled and diced

½ tsp kosher salt

2 C Dr. Kellyann’s Classic Chicken Bone Broth 

Parsley for garnish 

Directions:

Heat the schmaltz or ghee in a pan over medium heat, then add the onion and a pinch of kosher salt. 

Cook until onions are translucent, about 5 minutes. 

Remove from the oven and transfer to a bowl to cool. 

Combine the remaining ingredients in a mixing bowl, then add the cooled onions. Stir the mixture thoroughly until well combined, then cover with plastic wrap and set aside for 30 minutes or refrigerate overnight. 

With damp hands, form the matzo mixture into ping pong-sized balls. 

To make the soup, melt ghee or schmaltz in a large pot over medium heat. Add veggies, salt, and bone broth. 

One by one, add matzo balls to the soup and cover for about 15 minutes. 

Serve garnished with parsley.