Matzah Ball Soup

Name: Matzah Ball Soup
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

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Photographer: Dave Katz

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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