Carnegie Hall

This very hearty version of a traditional springtime favorite is a delicious way to start a meal or a great soup to enjoy on its own. Makes two quarts.

4 large eggs
4 tbsp. vegetable oil
1 cup matzo meal (Manischewitz preferred)
2 tsp. baking powder
1 tsp. kosher salt
2 quarts chicken stock
1/2 lbs. chicken, cooked and shredded
4 oz. celery, sliced thin on the bias
1/4 bunch fresh thyme, leaves only
1 oz. celery hearts

In a medium bowl, whisk together the eggs and oil.

In a large bowl, combine the matzo meal, baking powder, and salt. Add in the egg mixture, mixing with a fork until just combined. (Don’t overmix.) Cover the bowl with plastic wrap and refrigerate for 1 hour.

Bring 1-1/2 quarts of the stock to a boil. Scoop the matzo ball mix into 1- to 2-inch balls and gently place in the boiling stock. Cook the matzo balls for 30 to 40 minutes until they’ve doubled in size and cooked through.

Add the remaining 1/2 quart of stock, shredded chicken, celery, and thyme. Simmer for an additional 5 to 8 minutes.

Serve in individual bowls, garnished with celery hearts.