Planning to make this for Pesach this year - weekend before 1st seder. Think I can successfully freeze this in sauce? My Tante Roshi used to make this especially for me as I don't care for gefilte fish (yes, I have blond hair, but no shiksa!). As I work full time, this year Pesach will be a true challenge falling on Shabbat night.
2 Onions, sliced
2 Carrots, sliced
1 Stalk celery, cut up
4 c Water
Pepper to taste
4 Boned chicken breasts
Bones from chicken breasts
1/2 c Cold water
1/2 c Matzo meal
2 md Onions, chopped fine
Put sliced onions, sliced carrots, celery, chicken bones, salt, a little
pepper and 4 cups water into large saucepan. Bring mixture to a boil. Then
reduce heat to simmer. Cover and cook broth while you prepare chicken.
Cut up chicken breasts and chop them well with 2 chopped onions. Add eggs
and continue to chop as you gradually add water and matzo meal alternately.
Season mixture with salt and pepper to taste. Remove and discard chicken
bones from broth. Bring broth to rolling boil. Dampen hands and form
chicken mixture into patties or balls and drop into boiling stock. Reduce
heat to simmer. Cover pot and allow to simmer an hour or so.