Recipe information
Yield
8 Servings
Ingredients
2
tablespoons chicken fat or 2 tablespoons (1/4 stick) pareve margarine
1
cup chopped green onions, divided
3
/4 cup chopped onion
1
/2 cup diced carrot
1
/2 cup chopped celery
6
tablespoons dry white wine
6
cups low-salt chicken broth
Mini Matzo Balls
3
tablespoons chopped fresh Italian parsley
3
tablespoons chopped fresh chives
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Preparation
Step 1
Heat chicken fat in heavy large pot over medium heat. Add 1/2 cup green onions, 3/4 cup onion, carrot, and celery. Sauté until vegetables are soft but not brown, about 8 minutes. Add wine; cook until evaporated, about 2 minutes. Add broth and simmer 10 minutes to blend flavors. DO AHEAD Soup can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm before continuing.
Step 2
Add fully cooked matzo balls to soup. Simmer over low heat just until heated through, about 5 minutes. Season soup to taste with salt and pepper. Ladle soup and 3 matzo balls into each bowl. Sprinkle each with chopped parsley, chives, and green onions; serve.