Roasted Chicken Matzo Ball Soup | Connecticut Public

Ingredients

• 2 cups matzo meal
• 1/2 cup schmaltz ((see headnote), melted)
• 2 tablespoons minced fresh dill
• 2 teaspoons kosher salt, (plus more as needed)
• 6 large eggs, (beaten)
• 2/3 cup seltzer water
• 2 pounds bone-in, skin-on chicken legs ((4 medium))
• 1 pound carrots ((4 medium), scrubbed and cut into 1-inch pieces)
• 1 pound parsnips ((4 large), scrubbed and cut into 1-inch pieces)
• 1 medium yellow onion, (diced)
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 cups chicken stock
• 1/4 cup minced fresh dill
• 1 teaspoon finely grated lemon zest
• 1 cup schmaltz, (at room temperature)
• 1 tablespoon minced fresh sage
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 2 teaspoons kosher salt
• 3 garlic cloves, (finely grated)