Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 -3-pound chicken
1 lg Onion, studded with 3
Cloves
2 Carrots, quartered
2 sm Stalks celery, cut into
3 Inch pieces
2 sm Leeks, split lengthwise
1 Parsley root, trimmed
2 Parsnips, quartered
Sprig of fresh thyme or 1
ts Dried
6 Parsley sprigs
Salt to taste
For the Matzoh Balls:
2 lg Eggs, beaten lightly
3 tb Seltzer
2 tb Rendered chicken fat,
Melted
1/4 ts Kosher salt
1/4 ts Black pepper
1/2 c Matzoh Meal

Place chicken in a large soup pot. Cover with water and bring to a
boil. Lower the heat to a simmer and skim as needed. Simmer 10
minutes and add vegetables and herbs. Bring back to a boil and
simmer, partially covered, for 1 1/2 hours. Strain, removing fat from
surface, and reduce to 6 cups, to concentrate flavor.

In a bowl mix the eggs, seltzer, chicken fat, salt and pepper.
Gradually stir in the matzoh meal until everything is well combined.
Chill, covered, in the refrigerator for at least 4 hours and up to 8
hours.

Bring a pot of salted water to a boil and using cool, wet hands,
shape the matzoh mixture into eight balls about 1 1/2-inches in
diameter. Reduce the heat to simmering and gently add the matzoh
balls. Cover the pot and poach the matzoh balls in the barely
simmering water for 25 minutes.

Add matzoh balls to soup and serve.

Recommended Drink: Seltzer

TASTE SHOW #TS4848

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