Soup
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1 whole chicken
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7 medium carrots, peeled and halved
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2 large onions, peeled and halved
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1 bunch fresh dill
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1 bunch fresh parsley
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4 parsley roots, peeled and halved
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1 tbsp black peppercorns
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Kosher salt, to taste
Matzo Ball
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1 cup matzo meal
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4 eggs
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1 tsp baking powder
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1/4 tsp salt
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1/3 tsp pepper
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3 tbsp vegetable oil
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1 tsp fresh dill
Steps
1
Add the chicken to a stockpot, cover with cold water, and simmer on medium heat for 25-30 minutes.
2
Drain the simmered water completely, then rinse the chicken and stockpot to remove any excess fat or scum.
3
Add chicken, vegetables, parsley, dill, salt, and pepper to the stockpot, cover with cold water, and simmer on medium-low for 2 hours.
4
While stock is cooking, combine all ingredients for matzo balls in a large bowl, and mix until smooth.
5
Chill for 20 minutes, then roll into small balls.
6
Bring a large pot of water to a boil, then drop each matzo ball in.
7
Turn down the heat so water is simmering, cover, and cook the matzo balls for 35-50 minutes
8
When the soup has finished cooking, add your matzo balls, and serve.
