Chicken Matzo Ball Soup

Prep time: 20-30 minutes total  |  Cooking time: 1 Hour & 5 Minutes
Adapted from a recipe (with my own variations) in Martha Stewart Online 

Ingredients:

• 1 teaspoon plus 2 tablespoons vegetable oil
• 1/2 cup onion, minced
• 1 small onion, diced into 1/2 inch pieces
• 2 large eggs, lightly beaten
• Kosher salt & pepper
• 1/2 cup plus 2 tablespoons matzo meal
• 2 tablespoons seltzer water
• 4 chicken thighs (between 1 & 1.5 lbs weight for whole package of thighs)
• 1 celery stalk, chopped into 1/2 inch pieces
• 1 carrot, chopped into 1/2 inch pieces
• 4 cups of chicken broth 
• 4 cups of water

Directions:

1. In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.
2. In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 teaspoon salt, and matzo meal. 
3. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 15 minutes.
4. Meanwhile, in a large pot, combine chicken, celery, carrot, and diced onion. Add broth and 4 cups water. Bring to a boil; reduce to a simmer, and cook 30 minutes.
5. Remove chicken from broth; shred meat, and discard bones. 
6. With oiled hands, shape matzo mixture into 8 balls, about 1 1/2 inches in diameter. 
7. Return broth to a boil; reduce to a simmer. 
8. Add matzo balls; cover, and cook until expanded, 30 minutes. 
9. Stir in shredded chicken. Season with salt and pepper. Serve immediately.