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MATZO BALL SOUP

Chicken Stock

INGREDIENTS:

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, cut into 1” pieces

1 large parsnip, peeled, cut into 1” pieces

1 large shallot, quartered

1 head of garlic, halved crosswise

6 sprigs flat-leaf parsley

1 tablespoon black peppercorns

(You could also buy a roasted chicken and pull apart for the broth)

STEPS:

Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.

Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.

Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.

DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.

Matzo ball Mixture

INGREDIENTS:

3 large eggs, beaten to blend

¾ cup matzo meal

¼ cup schmaltz (chicken fat), melted

3 tablespoons club soda

1¼ teaspoon kosher salt

STEPS:

1. In a medium bowl mix 2 large eggs with 1/4 cup of vegetable oil.

2. Add the contents of the package marked "Matzo" and mix until uniform. Let stand for 15 minutes.

3. In a large pot with a tight fitting lid, bring 2 1/2 quarts water to a boil. Add contents of the package marked "soup" and mix to dissolve.

4. Using wet hands, form matzo mix into balls about the size of walnuts.

5. Drop balls into boiling soup, cover tightly and reduce heat to a simmer and cook for 30 minutes. Store in a dry place.

Assembly

INGREDIENTS:

2 small carrots, peeled, sliced ¼” thick on a diagonal

Kosher salt

2 tablespoons coarsely chopped fresh dill

Coarsely ground fresh black pepper

STEPS:

Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.

Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.

Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.

DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

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