Chicken Soup With Matzo Balls Recipe

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Ingredients:

Serving

15 lbs roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery, with leaves, cut into thirds
4 parsnips, unpeeled and cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tbsp kosher salt
2 tsp whole black peppercorns
4 cups carrots, 1/4-inch-diced
4 cups celery, 1/4-inch-diced
1/4 cup fresh dill, minced
1/4 cup fresh parsley, minced
4 extra-large eggs, separated
1/2 cup chicken stock
1/4 cup chicken fat , rendered melted (or oil)
1/2 cup fresh parsley, minced
2 tsp kosher salt, plus more for egg whites
1 cup matzo meal

Directions:

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
For matzo Balls whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season to taste and serve as is, or ladle each serving over 2 warm Matzo Balls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1063.26 Kcal (4452 kJ)
Calories from fat	411.54 Kcal
		% Daily Value*
Total Fat	45.73g	70%
Cholesterol	1684.93mg	562%
Sodium	1443.01mg	60%
Potassium	2124.15mg	45%
Total Carbs	26.42g	9%
Sugars	6.04g	24%
Dietary Fiber	5.54g	22%
Protein	128.22g	256%
Vitamin C	105.6mg	176%
Vitamin A	21.3mg	710%
Iron	34.9mg	194%
Calcium	152.6mg	15%

Amount Per 100 g
Calories	113.37 Kcal (475 kJ)
Calories from fat	43.88 Kcal
		% Daily Value*
Total Fat	4.88g	70%
Cholesterol	179.66mg	562%
Sodium	153.86mg	60%
Potassium	226.49mg	45%
Total Carbs	2.82g	9%
Sugars	0.64g	24%
Dietary Fiber	0.59g	22%
Protein	13.67g	256%
Vitamin C	11.3mg	176%
Vitamin A	2.3mg	710%
Iron	3.7mg	194%
Calcium	16.3mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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