Equipment
Ingredients
For the Soup
- 1 chicken, whole, skin on
- 2500 ml water
- 450 g carrot, peeled and chopped into large chunks
- 150 g parsnip, peeled and chopped into large chunks
- 100 g celery, chopped into large chunks
- 2 onion, halved
- 1 bay leaf
- 2 g black peppercorns
- 10 g salt
- 2 g black pepper, freshly ground
For the Matzo Balls
- 130 g matzo meal
- 4 egg
- 3 g dill, finely chopped
- 15 ml vegetable oil
- 2 g baking powder
- 500 ml chicken stock, for poaching
To Serve
- 200 g fine egg noodles, cooked and drained
- 5 g parsley, leaves picked
- 5 g dill, leaves picked
Nutrition (per serving)
Method
Place the whole chicken in a large pot and cover with 2.5 liters of cold water.
Bring the water to a simmer at 95°C (203°F) and use a spoon to skim off any foam that rises to the surface.
Add the carrots, parsnip, celery, onions, bay leaf, and peppercorns to the pot and simmer for 60 minutes.
Remove the chicken from the pot. Once cool enough to handle, shred the meat from the bones and set the meat aside.
Return the chicken bones to the pot and simmer the stock for an additional 60 minutes.
Discard the bones and vegetables. Refrigerate the broth overnight at 4°C (39°F) until the fat solidifies on the surface.
Lift the solidified fat from the top of the broth and reserve 15ml (1 tbsp) for the matzo balls if not using vegetable oil.
In a large bowl, whisk the eggs, oil or fat, chopped dill, baking powder, matzo meal, and 60ml (4 tbsp) of the broth.
Roll the mixture into golf-ball sized rounds and refrigerate them for 60 minutes to set.
Bring 500ml of chicken stock to a simmer (95°C/203°F) and poach the matzo balls for 40 minutes until swollen and light.
Season the main broth with salt and pepper. Add the shredded chicken and heat until the meat reaches an internal temperature of 74°C (165°F).
Place cooked noodles and matzo balls into serving bowls. Ladle the hot broth and chicken over them and garnish with fresh herbs.
Chef's Notes
- For a richer broth, use a whole chicken and its carcass, or add chicken feet for extra gelatin.
- Skimming diligently in the first hour of simmering is crucial for a clear, clean-tasting broth.
- Don't overmix the matzo ball batter; a light hand ensures tender, fluffy dumplings.
- Chilling the matzo balls is essential for them to hold their shape during poaching.
- Taste and adjust seasoning of the broth *after* chilling and skimming, as flavors concentrate.
Storage
Refrigerator: 72 hours — Store matzo balls in a separate container with a little broth to prevent sticking.
Freezer: 3 months — Freeze broth and chicken only; matzo balls do not freeze well.
Reheating: Simmer on stovetop until piping hot. Do not boil matzo balls vigorously.
