www.31daily.com
vegetable oil celery stalks carrots yellow onion garlic boneless skinless chicken thighs chicken broth salt and pepper fresh dill bay leaves matzo large eggs ground almonds fresh parsley grated fresh ginger
In a medium bowl, whisk the eggs and oil together. Add the matzoh, water, almonds, salt, parsley, and ginger. Stir well. Refrigerate for 15 to 20 minutes for the matzo to absorb the moisture.
With wet hands, form the matzo batter into 1 ½ inch balls; a cookie scoop is handy for this. Bring 10 to 12 cups of salted water to a boil in a separate large soup pot or Dutch oven.