The matzo balls are really the star attraction in this soup, but you can make it without them, in which case it would just be a classic chicken soup (aka ‘Jewish penicillin’).
Mix together the matzo meal, bicarbonate of soda and cinnamon. Beat together the egg yolks, oil, water and parsley. Combine the two mixtures. Beat the egg whites with the salt until stiff peaks form. Gently fold the beaten egg whites into the rest and refrigerate for at least 3 hours. With oiled hands, roll the matzo ball dough into balls the size of a ping-pong ball.
Sauté the vegetables, garlic and thyme in the olive oil over medium heat for about 5 minutes until the onion is translucent, then add the chicken stock. Bring to the boil, then lower the heat to a simmer. Season with salt and pepper. Add the matzo balls 30 minutes before serving, the dried egg noodles 10 minutes before serving and the pieces of chicken 5 minutes before serving. To reduce the total cooking time, the matzo balls can also be pre-cooked separately in salted water and then added to the soup with the chicken just before serving.
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