Spring Chicken Soup with Matzoh Balls

Name: Spring Chicken Soup with Matzoh Balls
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 12 black peppercorns; 454 grams large carrots (about , cut into thirds; 2 ribs celery ribs, cut into thirds; 2 kilograms chicken (giblets and liver removed); 118 milliliters chicken broth (reserved from recipe below); 1 sprig Dill for garnish; 15 long fresh dill stems; 4 larges eggs, separated; 79 milliliters finely chopped flat leaf parsley; 15 long fresh flat leaf parsley stems; 3 Tbsps finely chopped fresh dill; 1 small head garlic, halved crosswise; 79 milliliters sliced fresh ginger (unpeeled but skin scrubbed); from one 1/2-ounce piece; 1 Tbsp kosher salt; 680 grams medium leeks (about , top 2 inches of dark green parts discarded, then halved lengthwise and cut crosswise into thirds; 237 milliliters matzoh meal, plus 1 tablespoon; 3 Tbsps rendered chicken fat; 4 liters cold water

Spring Chicken Soup with Matzoh Balls might be just the main course you are searching for. This recipe makes 10 servings with 576 calories, 39g of protein, and 33g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have peppercorns, matzoh meal, long dill stems, and a few other ingredients on hand, you can make it. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 5 hours. It is a good option if you're following a dairy free diet.

Instructions

Wash leeks in a bowl of cold water, agitating them to remove all sand and grit, then lift out and transfer to an 8-quart stockpot.

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Leek

Water

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Pot

Bowl

Add all remaining broth ingredients to pot and bring to a boil over medium heat.

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Broth

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Pot

Reduce heat and simmer, uncovered, skimming foam occasionally, 3 hours.

Stir together matzoh meal, parsley, dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl.

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Black Pepper

Kosher Salt

Matzo Meal

Parsley

Dill

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Bowl

Work rendered chicken fat into mixture with your fingers until incorporated, then stir in 1/2 cup broth from chicken and yolks.

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Chicken Fat

Whole Chicken

Broth

Egg Yolk

Mixture will be stiff.

Beat egg whites with a pinch of salt in another bowl until they just form soft peaks.

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Egg Whites

Salt

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Bowl

Stir one-third of egg whites into matzoh mixture to lighten, and then fold in remaining whites gently but thoroughly. Chill, covered, 30 minutes. If after chilled, matzoh is still not firm, add 1 tablespoon additional matzoh meal.

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Matzo

Egg Whites

Transfer chicken from broth to a cutting board to cool. When cool enough to handle, tear chicken into shreds, discarding skin and bones.

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Whole Chicken

Broth

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Cutting Board

Remove carrots from broth and once cool, cut into 1/2-inch pieces.

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Carrot

Broth

Line a large sieve with a double layer of dampened paper towels.

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Paper Towels

Sieve

Pour broth through sieve into a 5-to 6-quart pot, pressing hard on and discarding solids. Return broth to a simmer.

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Broth

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Sieve

Pot

With dampened hands, gently form chilled matzoh mixture into roughly 1-inch balls, gently dropping them into simmering soup as formed (this should yield about 20 matzoh balls; moisten hands as necessary to prevent sticking).

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Matzo

Soup

Simmer matzoh balls, covered, until just cooked through, about 45 minutes (To test: Halve one matzoh ball. It should have a uniformly moist interior; if uncooked, it will be dry in the center).

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Matzo

Stir carrots and chicken into hot soup to warm through before serving.

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Carrot

Whole Chicken

Soup

Garnish with dill sprigs.

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Dill

•Soup (with matzoh balls) can be made 3 days ahead and chilled, uncovered, until completely cooled, then cover.

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