MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Edith's Matzo Ball Soup
Categories: Poultry, Vegetables, Herbs, Breads
Yield: 4 servings

MMMMM----------------------------SOUP---------------------------------
1 1/2 lb Chicken bones
4 lb Chicken; giblets removed
2 lg Yellow onions; peeled
4 md Parsnips; peeled
2 md Carrots; peeled
1 sm Fennel bulb
2 Celery ribs; washed
3/4 c Coarse chopped parsley
1 (6" X 5") piece dried kombu
2 Bay leaves
1 ts Kosher salt

MMMMM------------------------MATZO BALLS-----------------------------
4 lg Eggs
1 c Matzo meal
1/4 c Chicken fat (schmaltz)
1/4 c Chicken stock
1 tb Fine chopped cilantro
1 tb Fine chopped parsley; more
- for garnish
1 ts Kosher salt; to taste
1/4 ts Fresh ground black pepper
1/4 ts Dried ginger

Set the oven (with one of its racks positioned in the
center) @ 400-|F/205-|C.

Line a large rimmed baking sheet with foil and add the
chicken bones. Transfer to the oven and roast until the
bones are a dark golden brown, about 1 hour.

To a large pot set over medium-high heat, add the
roasted bones, the whole chicken, and enough cool water
to cover the chicken by 3 inches. Bring to a boil,
skimming off and discarding any froth that forms along
the surface then lower the heat to maintain a simmer and
add the onions, parsnips, carrots, fennel, celery,
parsley, kombu, bay leaves, and salt, then continue
cooking until the broth turns a deep golden color, at
least 4 and up to 6 hours.

Set a fine mesh sieve over another large pot. Using
tongs, transfer the chicken to a large bowl and set
aside to cool slightly. Strain the broth into the second
pot, reserving the parsnips, carrots, fennel, and celery
and discarding all the other solids. Transfer the
vegetables to an airtight container and once cool,
transfer to the fridge. Separate, and reserve the
chicken meat, discarding the skin and bones. Transfer to
an airtight container and transfer to the fridge.

Allow the broth to cool to room temperature, then
transfer to the refrigerator to chill until the fat
solidifies on the surface, 2-3 hours or overnight. When
the broth has chilled, skim off the chicken fat and
reserve it for the matzo balls. (If you have less than
1/4 cup of fat, supplement it with store-bought schmaltz
or olive or canola oil.)

In a large bowl, stir together the eggs, matzo meal,
reserved chicken fat, stock, cilantro, parsley, salt,
black pepper, and ginger. Cover and refrigerate until
chilled, at least 1 and up to 24 hours.

Fill a wide, deep pot halfway with lightly salted water;
bring to a boil over medium-high heat. With wet hands,
gently divide and shape the matzo mixture into eight
3-tablespoon portions and roll into balls, gently
dropping them into the boiling water as you go. (Do not
pack the dough tightly or the balls will not puff as
they cook.) Lower the heat to a simmer, cover the pan
with a lid, and cook until the matzo balls expand, float
to the surface, and are evenly cooked through, about 25
minutes. To test if theyrCOre ready, remove one matzo ball
with a spoon and cut it in half; it should be the same
color throughout and have a consistent light texture.

Meanwhile, return the stock to the stove and set over
medium-low heat. Shred the reserved chicken into
bite-sized pieces and add it to the pot. Coarsely chop
the parsnip, celery and carrots, and add them back to
the pot as well. Cook until heated through, 7-8 minutes,
then season to taste with more salt and black pepper.
Divide the soup among 4 wide soup bowls. Use a slotted
spoon to add 1-2 matzo balls to each bowl, then top with
chopped parsley, and serve hot.

By: Elyssa Heller; EdithrCOs Eatery & Grocery

Yield: serves 4

RECIPE FROM: https://www.saveur.com

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