By Michael Fruchtman, CFO
Ingredients:
Chicken Stock
- 1 4-5 lb chicken, cut into 8 pieces
- 1 lb chicken wings, necks, and/or backs
- 2 large yellow onions (unpeeled and quartered)
- 6 celery stalks (cut into 1" pieces)
- 4 large carrots (peeled, cut into 1" pieces)
- 1 large parsnip (peeled, cut into 1" pieces)
- 1 large shallot (quartered)
- 1 head of garlic (halved crosswise)
- 6 sprigs of flat leaf parsley
- 1 tbsp black peppercorns
Matzo Ball Mixture
- 3 large eggs (beaten to blend)
- ¾ cup matzo meal
- ¼ cup schmaltz (chicken fat) (melted)
- 3 tbsp club soda
- 1 ¼ tsp kosher salt
Garnish
- 2 small carrots (peeled, sliced ¼” thick on a diagonal)
- kosher salt
- 2 tbsp coarsely chopped fresh dill
- Coarsely ground fresh black pepper
Chicken Stock
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Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
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Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
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Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.
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DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
Matzo Balls
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Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill for at least 2 hours.
DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.
Assembly
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Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.
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Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions of matzo ball mixture and, using wet hands, gently roll into balls.
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Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.
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DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.
