Serves 12
Chicken Soup
2 lbs chicken bones
1 whole medium chicken, rinsed, with the cavity salted
1 large unpeeled onion, quartered
1 large carrot, peeled and halved
1 parsnip, peeled and halved
2 celery stalks, sliced
1 leek, sliced
½ head garlic (left together)
2 sprigs fresh dill
¼ tsp ground white pepper
1 oz chicken bouillon (optional)
In a large stockpot add 12 cups cold water, bones, chicken, onion, carrot, parsnip, celery, leek, garlic, dill, and pepper (and a bouillon cube if using). Cover and bring to a boil over medium-high heat. Boil until the chicken is cooked through, about 30 minutes. Reduce the heat to medium-low and simmer, covered, for 1 hour.
Strain the soup, saving the carrot so that you can cut it up and serve in the finished soup.
Matzo Balls
4 extra large eggs
1/3 cup soy oil *
1½ cups matzo meal
½ tsp baking powder
¼ tsp ground white pepper
¼ tsp granulated garlic
¼ tsp granulated onion
¼ tsp kosher salt, plus 1 Tbsp kosher salt for water
* This ingredient is not kosher for Passover
In a medium bowl, stir together the eggs and oil. Add matzo meal, baking powder, pepper, garlic, onion, and ¼ tsp salt. Mix until smooth, then let sit in the refrigerator for 15 minutes. Meanwhile, fill a large stockpot with water and add the remaining 1 Tbsp salt. Bring to a boil over high heat.
Remove matzo mixture from refrigerator. With oiled hands, roll about 3 Tbsp of the mixture in your hands to make a round ball. Repeat with remaining matzo mixture. When all the matzo balls are rolled, reduce the heat medium so that the water simmers more gently and place the matzo balls carefully into the pot. Simmer for 20 to 25 minutes or until a fork comes out clean when the balls are pierced.
Place one matzo ball in each bowl and ladle over soup. Feel free to add cut up cooked carrot and cooked noodles.
