3–4 stalks celery – cut into large pieces on the bias
1 yellow onion – skinned and quartered
3 carrots – peeled and cut into large pieces on the bias
1–2 heads of small bok choy – use the smallest leaves
6 shiitake mushrooms – sliced 1/4″ thick
Instructions
Heat the mushroom broth while making the chili broth and cooking the matzo balls with veggies
For the chili broth: In a very large pot, large enough for the matzo balls to double in size, simmer the piri piri, celery, onion and carrot for about 5-10 minutes. They should not be tender yet
Bring to a boil and add the matzo balls one by one
Simmer the matzo balls for 20 minutes covered. It is important to make sure the broth is moving and that the heat isn’t too low
Add the mushrooms, the reserved chicken thighs with bones and juices during the last 5 minutes of cooking
Turn off the heat, add the bok choy, cover and let the matzo balls rest in the broth for 15-20 minutes
Serving: Carefully scoop out 1-2 balls per serving in a large soup or pasta bowl and add veggies and meat strained from the chili broth.
Pour the hot mushroom broth over the matzo balls and garnish with a piece or two of the bok choy
Notes
I substituted large portobello mushroom caps for the shiitakes because I wanted thicker, meatier mushrooms
Don’t substitute for the piri piri seasoning – it is amazing!