4 chicken marylands
4 large stalks celery
4 large carrots peeled
3 litres water
1 red onion cut into wedges
3 tsps garlic powder
150 g fresh thin egg noodles
¼ cup fresh parsley chopped to garnish
8 large crackers (Arnott's SAOs are best)
½ tsp baking powder
1 tsp garlic powder
salt and white pepper to taste
3 large eggs beaten
2 tblsps vegetable oil
- Heat a large, lightly greased stockpot over a high heat. Add chicken in two batches. Cook for about 1 to 2 minutes on each side, or until golden.
- Roughly chop half the celery and carrots. Finely chop remaining.
- Return chicken to pot with roughly chopped celery and carrots, water, onion and powder. Bring to boil. Simmer, skimming regularly, for about 40 minutes, or until chicken is starting to fall from the bones. Remove chicken. Cool. Shred meat, discarding bones and skin. Reserve cooking liquid.
- Meanwhile to make matzo balls, pulse crackers in a food processor until mixture resembles breadcrumbs. Combine with baking powder and garlic powder in a bowl. Season with salt and pepper. Stir in combined eggs and oil with a fork. Refrigerate, covered, until firm. Roll tablespoons of mixture into balls. Place on a plate. Refrigerate.
- Strain cooking liquid into a large, clean stockpot. Add finely chopped celery and carrots. Bring to boil. Reduce to simmer. Add balls. Simmer, covered, for 20 minutes. Add noodles and reserved chicken. Cook for a further 5 minutes, or until balls are cooked through. Garnish with parsley.