Matzo Ball Ingredients (Makes about balls) :
Chicken Soup Ingredients:
- 2 eggs, separated
- 3/4 teaspoon salt
- a few grinds of pepper
- 1/4 teaspoon cinnamon
- 1/3 cup plus 2 tablespoons finely ground blanched almonds
- 1/3 cup plus 1 tablespoon potato starch
- 1/4 cup water
- 2 tablespoons GF vegetable oil or chicken fat
- 3 pounds bone-in chicken parts (dark meat is preferable)
- 12 cups cold water (use 4 cups water for each pound of chicken)
- 1 onion, peeled, cut into quarters
- 4 carrots, peeled, chopped into 2-inch pieces
- 2 ribs celery, chopped into 2-inch pieces
- 2 parsnips, peeled and chopped into 2-inch pieces
- 1 medium turnip, peeled and cut into quarters
- 4 garlic cloves, peeled and left whole
- 8 peppercorns
- 1 teaspoon kosher salt
- 2 bay leaves
Matzo Ball Directions:
Chicken Soup Directions:
- To the yolks, add salt, pepper, and cinnamon and mix
- Beat the whites until stiff and fold into yolks. Add the almonds and
- potato starch and fold in. Add the water and oil and mix.
- Refrigerate for 2 hours.
- Bring a pot of water to a boil. Lower heat to medium. (You can also use your Chicken Stock from the recipe below for this step.)
- Mix matzoh ball batter lightly and with your hands roll into balls. Drop them gently into the boiling water or soup. Return to simmer and cover. Cook 15 minutes.
- Serve in Chicken Soup.
- Place chicken in large soup pot and cover with cold water. Bring to a low boil and skim off the scum that rises to the top. As soon as the soup boils, turn it down to a simmer. If you let the soup reach a rolling boil, the scum will reincorporate into the broth and you’ll end up with a cloudy broth.
- After you’ve skimmed the scum, add the onion, carrots, celery, parsnips, turnip, garlic, peppercorns, salt and bay leaves.
- Cover the pot, and simmer on low heat for three hours.
- To strain the soup, remove the larger pieces of chicken and vegetables and set aside. Then hold a fine mesh strainer over a large bowl. Slowly pour the soup into the strainer so any vegetables and chicken remain in the strainer, and the broth collects in the bowl below (you will need at least two bowls). Take your time and do it in batches, so you don’t spill any precious broth.
- Separate the carrots and parsnips and refrigerate; discard the rest of the mushy vegetables (or use in another dish). After removing the bone and skin, refrigerate the remaining chicken pieces.
- Refrigerate the broth separately in a bowl or glass jars. Let it sit overnight to give the fat a chance to congeal on top.
- Before serving, scrape off and discard the fat that has hardened at the top and reheat. Ladle hot soup into individual bowls, adding the carrots and parsnips (to taste), chicken pieces and one or two matzo balls to each bowl.