Recipe from Chef Ruth Levin, Owner of Bistro 185
To make the soup:
- 1 chicken, cut into 8 pieces
- 5 medium carrots, quartered
- 2 large parsnips, quartered
- 2 medium parsley roots with green tops washed very well
- 1 large green bell pepper, halved, ribs and seeds removed
- 1 large onion washed very well – keep onion skin on – gives soup a nice color
- 3 tbsps kosher salt
- Fresh Dill
- 7 garlic cloves
- 10 black or white peppercorns
Place the chicken, carrots, parsnips, parsley roots, green pepper, onion and 1 tablespoon of the salt in a 12-quart stockpot. Cover with 6 quarts of cold water and bring to a boil over high heat. Skim and discard the foam that forms at the top when it comes to a boil.
Add the remaining 2 tablespoons salt, the parsley, garlic, peppercorns and return to a boil. Simmer, covered, over low heat for 1 hour. Remove the meat from the bones. Shred or chop the meat and store it in the fridge to serve in the soup or for another use. Return the bones to the pot. Cover and continue simmering over low heat for at least 2 hours more.
Strain the entire contents of the pot through a colander. Chill the broth overnight.
Remove the fat. Heat the broth along with matzo balls.
Place matzo balls in each soup bowl and ladle the hot soup over the matzo balls. Serve immediately
This soup can be frozen after the surface fat is removed.
To make Matzo Balls:
- 1tablespoon chopped chives
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- 1 tsp. salt
- 1/2 tsp black pepper
- 1/4 tsp ground ginger
- 1/3 cup olive oil
- 1 cup Manischewitz matzo meal
In a medium mixing bowl, beat eggs with a fork for 30 to 60 seconds. Add herbs and seasoning and oil. Beat together for another 15 to 30 seconds.
Add matzo meal and mix together until just combined, being careful not to overmix. Cover and place in the refrigerator for 30 minutes or until firm.
In a medium-sized pot, bring 3 quarts of well-salted water to a rolling boil. Reduce heat to a simmer.
With wet or well-oiled hands, form matzo balls by gently rolling a spoonful of matzo ball batter to approximately 1-inch in diameter in the palm of your hands. Drop matzo balls carefully into simmering salt water one at a time. Cover the pot and cook for 30 to 40 minutes.