Combine the matzah meals, baking powder, salt and the white pepper in a bowl.
In another bowl, whisk together the beaten eggs and vegetable oil, then pour into the bowl with the dry ingredients. Mix gently with a wooden spoon.
Roll the mixture into 45 g (1 ½ oz) balls, and set aside on a baking tray.
Fill a large stockpot with salted water, and bring to the boil.
Once the water is boiling, carefully drop in the matzah balls. Reduce the heat to a simmer and cover the pot with a lid or foil. Simmer the balls for 45–50 minutes.
Remove the stockpot from the heat and lift the balls out of the water with a slotted spoon. Transfer them to a plate and leave to cool.
Note: You can easily vary the flavor of these matzah balls. Try adding 2 teaspoons ground cinnamon and 2 tablespoons chopped dill, or 2 teaspoons ground turmeric and 2 tablespoons chopped flat-leaf (Italian) parsley, to the mixture before you roll the balls.
Home-made egg noodles:
Place the flour in a mound on a clean surface and make a well in the centre. Crack the eggs into the well, add the salt and beat lightly with a fork. Gradually mix the flour into the eggs using the fork.
Bring the dough together into a soft ball using your hands. If it feels a bit dry, add 1 teaspoon water.
Knead the dough well for 10 minutes, or until it is smooth, shiny and elastic. Wrap the dough in plastic wrap and put it in the refrigerator to rest for 30 minutes.
Divide the dough into quarters, and re-wrap three quarters in the plastic wrap.
On a lightly floured surface, roll out the remaining quarter of dough into a thin, even circle about 3 mm (1/6in) thick. Leave to dry out for 15 minutes. Repeat with the remaining pasta dough so you have 4 circles.
When dry, use a small sharp knife to cut the dough into noodles about 5 mm (¼ in) wide.
Bring a large saucepan of water to a rolling boil. Add 1 tablespoon salt, then add the noodles and cook for 4–5 minutes, until just tender. Drain immediately and drizzle with a little olive oil to stop the noodles from sticking.
Chicken noodle soup:
Wash the chicken carcasses to remove any impurities and place in a large 8–10 litre (270–338 fl oz) stockpot. Cover with cold water, leaving a gap of 2.5 cm (1 in) at the top of the pot. Bring to the boil and remove any foam that rises to the surface.
Add the rest of the ingredients, reduce the heat to medium–low, cover, and simmer for 3 hours. Taste for seasoning, adding more salt if needed. Remove from the heat.
Use tongs to transfer all the chicken and meat to a large board. Leave it to cool for 15 minutes, then pick the chicken and meat off the bones and tear it into bite-sized pieces. Place in an airtight container.
Remove the vegetables from the pot. Set aside any that you want to serve with the soup, placing them in a separate airtight container, and discard the rest.
Strain the soup through a fine-meshed sieve into a third large airtight container. Close the lid and transfer to the refrigerator to cool overnight, along with the containers of chicken and vegetables.
When you’re ready to serve, skim the fat off the surface of the soup and pour into a large stockpot. Bring to the boil over medium–high heat. Add the matzah balls and reduce the heat to medium. Add the chicken and vegetables, and simmer for 10 minutes, until the matzah balls are heated through.
Arrange the noodles in serving bowls and ladle over the hot soup and matzah balls. Top with fresh dill sprigs.
Recipes excerpted with permission from Feasting: A New Take On Jewish Cooking by Amanda Ruben, published by Hardie Grant Books March 2018.