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- 3 bone-in chicken thighs
- 4 celery stalks
- 2 yellow onions, diced
- 3 carrots, diced
- 4 garlic cloves
- 3 parsley sprigs, chopped
- 2 bay leaves
- salt and ground black pepper to taste
- 1/2 cup matzo meal
- 2 eggs, slightly beaten
- 2 tablespoons vegetable oil
- 1 teaspoon baking powder
- salt and ground black pepper to taste
Directions
- Put chicken thighs, celery stalks, onion, carrots, garlic, parsley, and bay leaves into your VitaClay pot; season with salt and pepper. Pour enough water into the cooker to cover ingredients by 2 inches.
- Cook on "Stew" for 40 minutes or an hour.
- While the soup cooks, mix matzo meal, eggs, vegetable oil, and baking powder together in a small bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for at least 10 minutes.
- After about 30 minutes of cooking, remove celery stalks from your VitaClay. Remove chicken to a cutting board and strip and shred meat from the bones
- Return shredded chicken to your VitaClay cooking pot. Roll matzo mixture into 1-inch balls and gently drop into the boiling soup; cook, stirring gently, until the matzo balls are heated through, about 30 minutes.
- Serve and enjoy!
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