CHICKEN AND MATZO BALL SOUP
2 carrots, unpeeled and halved
2 celery stalks, with leaves
2 turnips, unpeeled and halved
1 onion, unpeeled and quartered
2 tbsp packed fresh parsley
2 tbsp packed fresh thyme
4-5 garlic cloves, unpeeled and and squashed slightly with a knife
1 tsp coarse salt
1 tsp whole black peppercorns
1 cup matzo meal
¼ tsp baking powder
¼ tsp ground black pepper
1 tsp salt
4 eggs, separated
¼ cup chicken broth
¼ cup schmaltz
1 tsp fresh parsley, chopped
Fresh dill, chopped for garnish
Put all soup ingredients in a pot and bring to a gentle boil, then turn down to a simmer.
Remove any froth that collects on the surface. Cook for an hour.
Remove chicken from broth, shred meat from bones and retain for serving. Put bones back in the pot to make broth. Simmer for three hours.
Remove from heat, carefully pour through strainer and retain vegetables for serving.
Allow to cool, then refrigerate. The next day, remove surface fat from the broth.
In a bowl, stir together the matzo meal, baking powder, pepper and salt.
In a separate bowl, whisk the egg whites to form stiff peaks, the n gently fold the matzo-meal mixture into the egg whites.
In another bowl, whisk egg yolks, chicken broth, schmaltz and parsley, then combine the two mixtures by folding one into the other. Cover mixture tightly in cling film and refrigerate for at least an hour.
Fill a pot with water and add two teaspoons of salt for every litre. Heat to a simmer.
Remove the matzo-meal mixture from the fridge. Fill a bowl with cool water for hands.
Use a spoon to scoop up about two tablespoons of mixture and, with wet hands, shape into balls. Place the balls into the simmering water with a slotted spoon. Cover the pot and simmer for an hour.
To serve, place matzo balls in bowls and add shredded chicken and vegetables, then ladle soup into bowls. Garnish with dill.