Chicken Meatballs in Aspic

Cut one onion in half. In a deep saucepan, mix chicken wings, onion halves, thyme, bay leaf, diced potatoes and carrots. Pour with water, salt and pepper to taste.

Bring to a boil, skim off the foam. Reduce heat to low and let simmer.

Grate the second onion on a fine grater. Mix with ground chicken, ground matzo (grind in a blender), salt, black pepper, and egg white.

With wet hands, shape oval cutlets. Carefully immerse them in boiling broth. Cook, stirring gently, for about 15 minutes, until the vegetables become soft and the meatballs are cooked through.

Using a slotted spoon, transfer the vegetables and meatballs to a spacious dish. Cover with plastic wrap and refrigerate.

Bring the broth to a boil, then strain through a sieve. You should get about 800 ml. Stir in the gelatin and salt.

Place the broth in the refrigerator and let it thicken for 2 hours.

Serve chilled meatballs with vegetables, covered with aspic sauce. Garnish with chopped parsley and serve with horseradish.