Matzo ball soup recipe - Telegraph A good pinch of ground ginger 2 tbsp goose, duck or chicken fat 2 eggs, separated, plus 4 extra egg whites For the rich chicken stock Leftover carcass of a roast chicken or approximately 1kg of chicken wings, backs and carcasses, browned in a hot pan 2 onions, skins on, halved 4 garlic cloves, unpeeled and bashed 1 leek, cut into quarters 1 carrot, cut into quarters 3 celery sticks, cut into quarters A handful of parsley stalks 1 tsp black peppercorns Chopped chives or parsley, to serve Make the stock first by placing all the ingredients in your largest pan and covering them with cold water, about 2.5 litres. Bring to the boil, skim, then reduce to a simmer and cook for at least 3 hours, skimming as necessary. Strain, discarding the solids, and adjust the seasoning. Meanwhile, to make the dumplings, combine the dry ingredients in a bowl, then stir in your chosen fat so the mixture resembles breadcrumbs. Beat the egg yolks into the mix, then add 5 tablespoons of the chicken stock. Beat the 6 egg whites until you have soft peaks, then stir half the whites into the matzo mixture, and fold in the rest with a metal spoon. Chill for 3 hours, or overnight. Bring a large pan of salted water to a simmer. Wet a sheet of greaseproof paper and place over a plate. With wet hands, form the (quite sloppy) mixture into walnut-size balls and place on the paper. Carefully drop the dumplings into the water and simmer until tender for at least 20 minutes. You should be able to easily insert a skewer all the way through. To serve, divide the matzo balls between warmed bowls and ladle over the chicken stock. Finish with a little chopped chives or parsley.