PREP: 3Hrs, 30Mins
COOK: 2Hrs, 45Mins
SERVE: 06
Ingredients For The Soup:
- 1 whole chicken (about 4 pounds)
- 2 large onions (whole, unpeeled)
- 4 parsnips
- 2 stalks celery
- 6 carrots
- 6 tablespoons chopped fresh parsley
- 6 tablespoons snipped dill, divided
- 1 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 4 large eggs
- 4 tablespoons schmaltz (rendered chicken fat) or vegetable oil
- 4 tablespoons chicken stock
- 1 cup matzo meal
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 tablespoons finely chopped parsley, dill, or cilantro
- 1 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
Method For The Soup:
- Put the chicken and enough water to cover by two inches (about 4 quarts) in a large pot and bring the water to a boil. Skim off the froth as it rises to the top.
- Add the onions, parsnips, celery, carrots, parsley, 4 tablespoons of the dill, and the salt and pepper. Half-cover and simmer for at least an hour and up to 2 hours, adjusting the seasoning to taste.
- Refrigerate for 2 to 3 hours or overnight so the liquid solidifies. When the fat rises to the top, skim it off and reserve for the matzo balls.
- Using a spoon, gently mix the eggs, schmaltz, stock, matzo meal, nutmeg, ginger, and parsley, dill, or cilantro in a large bowl. Season with salt and 2 to 3 grinds of pepper. Cover and refrigerate until chilled, at least an hour or overnight.
- To shape and cook the matzo balls, bring a wide, deep pot of lightly salted water to a boil. With wet hands, take some of the mix and mold it into the size and shape of a golf ball. Gently drop it into the boiling water, repeating until all the mix is used.
- Cover the pan, reducing heat to a lively simmer. Cook for about 20 minutes for al dente matzo balls, or closer to 45 for lighter matzo balls. To test their readiness, remove one with a slotted spoon and cut in half. The matzo ball should be the same color and texture throughout.
- Strain the soup. Set aside the chicken for chicken salad and discard the vegetables. Just before serving, reheat the soup. Spoon a matzo ball into each bowl, pour soup over each matzo ball, and sprinkle with the remaining snipped dill.
0 Comments