Matzah Ball Soup — Jewish Food Society

Ingredients

• One 4 ½ pound stewing hen or roasting chicken, quartered and rinsed
• 2 or 3 chicken necks or chicken feet, claws removed (optional)
• 2 pounds large yellow onions (about 4), roughly chopped
• 1 pound celery stalks with leaves (about 8), roughly chopped
• 8 ounces parsley roots with tops, cleaned and roughly chopped, or about 10 flat-leaf parsley sprigs
• 1 ½ pounds carrots (about 8 medium), peeled and halved,
• 8 ounces turnips (about 2 medium), peeled and cut into chunks
• 8 ounces parsnips (about 2 medium), peeled and cut into chunks
• 1 tablespoon whole black peppercorns
• 1 small star anise point
• 2 tablespoons kosher salt
• 5 quarts cold water
• 6 sprigs fresh dill
• 5 large eggs
• 1 teaspoon kosher salt
• 1/4 cup melted chicken schmaltz, at room temperature
• 1/4 cup hot broth (from above)
• 1 cup plus 2 tablespoons matzah meal
• 8 ounces carrots (about 2 large), peeled and sliced 1/8 inch (3 mm) thick.
• 8 ounces turnips (about 2 medium), peeled and cut into ⅓-inch dice
• 4 ounces celery (2 medium stalks), cut into ¼-inch slices
• 1 ½ teaspoons chopped fresh dill