Matzo Balls with Arepas

Ingredients

• •8 cups chicken broth
• •2 carrots, sliced
• •2 celery stalks, sliced
• •1 small onion, halved
• •2 eggs
• •2 tbsp schmaltz or oil
• •1/2 cup matzo meal
• •1/4 tsp baking powder
• •1 tsp kosher salt
• •1/4 tsp black pepper
• •1 cup precooked white cornmeal
• •1 1/4 cups warm water
• •1 tbsp oil for the arepas

Instructions

1. 1

   Simmer the broth with carrots, celery, and onion for 30 minutes to build flavor.

2. 2

   Whisk the eggs with schmaltz or oil, then mix in matzo meal, baking powder, salt, and pepper.

3. 3

   Chill the matzo ball mixture for at least 20 minutes so it firms up.

4. 4

   Shape into small balls with wet hands and poach them gently in simmering broth until puffed and cooked through.

5. 5

   Meanwhile, mix the cornmeal with warm water and a pinch of salt and let it hydrate briefly.

6. 6

   Shape the corn dough into small discs and griddle them in a little oil until golden on both sides.

7. 7

   Ladle the soup and matzo balls into bowls.

8. 8

   Serve hot with the arepas on the side.