First, make your matzo balls. Whisk 1/2 cup of stock with eggs. Then whisk in matzo meal, onion, oil (or schmaltz!) salt and pepper. Since the dough will be sticky, refrigerate it for 30 minutes. These are some sinker matzo balls, but feel free to use your Bubbe’s recipe if you like!

When you are ready to cook, form matzo meal concoction into about 12 1-inch balls. You can do mini balls if you like!

Now, make your soup. Whisk together 1/2 cup chicken stock with cornstarch. Then bring remaining 9 cups broth to a boil with soy sauce and half of the green onions. Gently place matzo balls in broth and lower to a simmer and cover. Cook 30 minutes until matzo balls are cooked through.

Bring heat back up to a boil and drizzle in the remaining eggs in stream slowly and stir them in to make streams. Then add in cornstarch mixture to thicken.

Season with salt and pepper to taste and garnish with more green onions and serve.