1. In a 6 quart pot, sauté onions and garlic in olive oil until tender. Cut chicken into small pieces and add to onion and cook 10 minutes over medium heat. Add chicken broth, 4 cups water, cilantro, and chili peppers. Simmer 30 minutes.
  2. Mix matzo meal, salt, margarine, and eggs. Stir in ½ cup water. Refrigerate 30 minutes.
  3. Bring soup to a boil.
  4. Shape 18 matzo balls and cook in soup, uncovered, for 20 minutes.

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