Contents
CHICKEN STOCK
1 4-5 lb. chicken, cut into 8 pieces
1 pound chicken wings, necks and/or backs
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 1″ pieces
4 large carrots, peeled and cut into 1” pieces
1 large parsnip, peeled, cut into 1” pieces
1 large shallot, quartered
1 head of garlic, cut in half crosswise
6 branches flat leaf parsley
1 tablespoon of black pepper
MATZO BALL MIX
3 large eggs, beaten to mix
¾ glass of matzo meal
¼ cup schmaltz (chicken fat), melted
3 tablespoons of soda
1¼ teaspoons kosher salt
MEETING
2 small carrots, peeled, sliced ¼” crosswise
kosher salt
2 tablespoons coarsely chopped fresh dill
Coarsely ground fresh black pepper
Preparation
CHICKEN STOCK
Bring all ingredients and 12 cups of cold water to a boil in a very large (at least 12 qt.) saucepan. Reduce the heat to medium-low and simmer until the chicken breasts are fully cooked, about 20 minutes.
Transfer the breasts to a plate (the remaining chicken pieces are strictly for stock). Let the breasts cool a bit, then remove the meat and return the bones to the stock. Shred the meat. Allow to cool, wrap tightly and refrigerate.
Continue boiling the stock until it is reduced by a third, about 2 hours, scraping the surface occasionally. Strain the chicken broth through a fine-mesh strainer into a large saucepan (or an airtight container if you’re not using it right away); Discard the solids. You should get about 8 glasses.
DO NOW: Stock can be made 2 days in advance. Allow to cool; cover and refrigerate. Keep reserved chicken meat cold.
MATZO BALL MIX
In a medium bowl, mix eggs, matzo flour, schmaltz, soda, and salt (the mixture will resemble wet sand; it will harden as it rests). Cover and refrigerate for at least 2 hours.
DO BEFORE: Mixture can be made 1 day ahead. Keep cold.
MEETING
Boil the chicken stock in a large saucepan. add carrots; salty season. Reduce the heat and simmer for 5-7 minutes until the carrots are tender. Remove from heat, add reserved breast meat and cover. Set the soup aside.
Meanwhile, boil a large pot of well salted water. Take 2 tablespoons of the matzo ball mix and gently roll them into balls using wet hands.
Add matzo balls to the water and reduce the heat so the water comes to a gentle boil (too much bouncing will break the balls). Cover the pot and cook the matzo balls for 20-25 minutes, until they are fully cooked and begin to sink.
DO AHEAD: Transfer matzo balls into bowls using a slotted spoon. Drizzle over the soup, add the dill and season with black pepper.
