Matzo meatball soup

Ingredients

• 4 whole eggs
• 6 egg yolks
• 6 egg whites (200g), set aside
• 15 grams of salt
• 6 grams of black pepper
• 14 g of instant chicken stock
• 100 g of oil paint
• 40 g of grated onion
• 4 grams of celery powder
• 10 g of finely chopped celery leaves
• 230 ml of boiling water
• 285 g of matzo flour
• chicken stock, ready to serve

Set aside the whites. In a separate bowl, combine the whole eggs, yolks, salt, pepper, instant broth, oil paint, chopped onion, celery powder, and chopped celery. Gradually add the boiling water, then the matzo flour, and mix until a sticky dough forms.

Whip the egg whites until stiff peaks form, then gently fold them into the mixture. Refrigerate for 30 minutes.

Wet your hands and form 60g portions. Place them in a large pot of boiling water and cook for about 30 minutes: they are ready when they float to the surface.

Place the dough under a stream of cold water until it cools. Gently roll it in your hands to even out the surface, as fingerprints will remain visible. You can then wrap each portion individually in plastic wrap and freeze them.

To serve, place two meatballs per person in a bowl, pour over hot chicken stock, and add your desired toppings.