Jewish chicken soup recipe | Good Food

Ingredients

• 1.6-1.8kg kosher chicken
• 2 medium onions
• 3 celery sticks halved
• 3 large carrots scrubbed and halved
• 1 parsnip scrubbed and halved
• 1 medium-sized, ripe tomato
• 3 cherry tomatoes
• 1 fennel bulb scrubbed and halved through the root
• a handful flat-leaf parsley chopped, the stalks reserved for the soup and the leaves to serve
• 20g dill stalks and leafy fronds separated, stalks roughly chopped and leafy fronds finely chopped
• 10 black peppercorns
• 1 bay leaf
• 4 eggs
• 2 tbsp chicken schmaltz (see step 3) or use vegetable oil
• 120g medium matzo meal (see tip, below)
• leafy fronds of dill (from the soup ingredients above), chopped
• 2 tbsp horseradish sauce
• 3 medium carrots peeled (optional)