Avner Samuel’s Chicken Soup with Matzo Balls — Rolling the Matzo Balls is Half the Fun!

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Chef Avner Samuel, owner and chef of Aurora,  is a super chef! It’s a moniker attributed to him by journalists and foodies that have followed his 35-year culinary journey. At the age of thirteen, he got his first job cooking in a commercial kitchen. He and his son enjoy making the matzo balls in the recipe below together! Read more about Chef Samuel and Aurora at www.auroradallas.com.

CHICKEN SOUP WITH MATZO BALLS

Ingredients:
1 chicken
2 whole onions
4 stalks celery, diced
4 carrots, sliced
Parsley Salt & pepper

Directions:
1. Add chicken to 2 1/2 quarts cold water, bring to boil and skim.
2. Cook for 1/2 hour then add vegetables and season.
3. Cook 1 to 1 1/2 hours until chicken is tender, then add matzo meal balls.

PREPARING THE MATZO BALLS

Ingredients:
3/4 c. matzo meal
3 eggs

Directions:
1. Separate eggs. Beat yolks and set aside. Beat egg whites until stiff.
2. Fold together, then fold in matzo meal.
3. Salt and pepper and place in refrigerator for 15 minutes.
4. Use hands and form small balls of matzo meal and drop in boiling soup for 25 minutes.