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    Dried kombu piece (6x5")
      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 Cilantro; fine chopped
      1 tb Parsley; fine chopped, 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 they're 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.
  
  Recipe by Elyssa Heller; Edith's Eatery & Grocery
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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