Nutrition

Ingredients

• 1 4–5-lb. chicken, cut into 8 pieces
• 1 lb. 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 Tbsp. black peppercorns
• 3 large eggs, beaten to blend
• ¾ (88 g) cup matzo meal
• ¼ cup schmaltz (chicken fat), melted
• 3 Tbsp. club soda
• 1¼ tsp. Diamond Crystal or ¾ tsp. plus ⅛ tsp. Morton kosher salt
• 2 small carrots, peeled, sliced ¼" thick on a diagonal
• Kosher salt
• 2 Tbsp. coarsely chopped fresh dill
• Coarsely ground fresh black pepper

Instructions

1. 1 Combine 1 4–5-lb. chicken, cut into 8 pieces, 1 lb. 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 parsley, and 1 Tbsp. black peppercorns in a large stockpot (at least 12-qt.). Add 12 cups cold water and bring to a boil over high heat; reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
2. 2 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.
3. 3 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.
4. 4 Mix 3 large eggs, beaten to blend, ¾ (88 g) cup matzo meal, ¼ cup schmaltz (chicken fat), melted, 3 Tbsp. club soda, and 1¼ tsp. Diamond Crystal or ¾ tsp. plus ⅛ tsp. Morton kosher salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours. Do Ahead: Mixture can be made 1 day ahead. Keep chilled.
5. 5 Bring chicken stock to a boil in a large saucepan. Add 2 small carrots, peeled, sliced ¼" thick on a diagonal; season with kosher salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved shredded chicken breast, and cover. Set soup aside.
6. 6 Meanwhile, bring a large pot of well-salted water to a boil. Line a large rimmed baking sheet with parchment paper. Scoop 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls. Transfer to prepared baking sheet.
7. 7 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.
8. 8 Using a slotted spoon, transfer matzo balls to bowls. Ladle chicken soup over, top with dill, and season with pepper.  Editor’s Note: This matzo ball soup recipe was first printed in our April 2014 issue.

Original Source

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