Roasted Chicken Matzo Soup by Jake Cohen
US food write and self-described “nice Jewish boy” Jake Cohen shares a classic recipe from his debut cookbook, Jew-Ish.
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Ingredients
- Matzo meal: 2 cups
- Schmaltz: ½ cup. melted
- Dill: 2 tablespoons minced fresh dill
- Kosher salt: 2 teaspoons. plus more as needed
- Eggs: 6 large eggs. beaten
- Seltzer water: ⅔ cup
- Chicken legs: 2 pounds bone-in. skin-on (4 medium)
- Carrots: 1 pound (4 medium). scrubbed and cut into 1-inch pieces
- Parsnips: 1 pound (4 large). scrubbed and cut into 1-inch pieces
- Yellow onion: 1 medium. diced
- Extra virgin olive oil: 2 tablespoons
- Kosher salt
- Black pepper: Freshly ground
- Chicken stock: 8 cups
- Dill: ¼ cup minced
- Lemon zest: 1 teaspoon finely grated
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