Matzah Ball Soup a la Mexicana with Chiles and Cilantro — Jewish Food Society

Ingredients

• 1 whole chicken, approximately 5 to 6 pounds
• 1 ½ medium white onions, peeled and quartered
• 2 large cloves garlic, peeled
• 2 large carrots, peeled and cut in half
• 1 serrano chile, sliced from tip to stem end with seeds
• 2 bay leaves
• 6 stems cilantro
• 1 leek, split lengthwise and sliced
• 3 celery stalks, cut into large chunks
• 1 teaspoon dried thyme
• 5 to 6 white peppercorns
• 4 quarts water
• sea salt to taste
• 1 ¼ cups matzoh meal
• 2 ½ teaspoons kosher salt
• fresh ground pepper to taste
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 5 large eggs, 3 separated
• ¼ cup schmaltz, bone marrow or vegetable oil
• ¼ cup minced onion
• 1 tablespoon vegetable
• 1 small one onion, finely chopped
• 2 serrano or 1 jalapeño chile, finely chopped
• 1 cup cilantro, chopped
• 1 to 2 avocados, diced
• 3 to 4 limes, cut in wedges