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- Jewish Cooking in America by Joan Nathan
- 1 large chicken, cup into pieces
- 4 quarts (3775 ml) cold water
- 2 onions, peeled
- 4 parsnips, peeled
- 2 ribs celery, with leaves, cut in half
- 1 rutabega, peeled and quartered
- 1 kohlrabi, quartered
- 6 carrots, peeled
- 6 fresh parsley sprigs
- 4 tbsp (60 ml) chopped fresh parsley
- 5 fresh dill sprigs
- 1 tbsp (15 ml) salt
- 1/4 tsp (1 ml) pepper
- Matzo Balls:
- 4 large eggs
- 2 tbsp (30 ml) vegetable oil or chicken fat
- 1/4 cup (60 ml) chicken broth
- 1 cup (225 ml) matzo meal
- 2 tbsp (30 ml) chopped parsley
- 1/4 tsp (1 ml) dried ginger OR
- 1 tsp (5 ml) fresh ginger, minced
- freshly ground pepper
- Put chicken and water in large stockpot; heat to simmer.
- Skim off surface.
- Add onions, parsnips, celery ribs and leaves, rutabaga, turnip, kohlrabi, 4 of the carrots, parsley sprigs, dill, salt and pepper.
- Cover and simmer 2 1/2 hours.
- Adjust seasoning to taste.
- Remove the chicken from the stockpot; refrigerate and reserve for another use.
- Strain broth through colander lined with cheesecloth; discard vegetables.
- Refrigerate broth.
- Remove congealed fat from soup (if desired, save 2 tbsp (30 ml) for the matzo balls).
- For Matzo balls, beat eggs with fork in medium bowl.
- Add oil, broth, matzo meal, parsley, ginger, and salt and pepper to taste; mix well.
- Cover; refrigerate 30 minutes.
- Heat large pot of salted water to boil.
- Moisten hands with cold water.
- Roll mixture into balls slightly smaller than golf balls; drop into boiling water.
- Cover and simmer until plump and cooked through, about 30 minutes.
- Reheat broth.
- Cut remaining 2 carrots into julienned strips.
- Add carrots; simmer until tender, about 10 to 15 minutes.
- Transfer cooked matzo balls to hot soup.
- Serve garnished with chopped parsley.
- Matzo balls can be made ahead and chilled. Simmer in chicken soup to warm through, 15 minutes.
As reprinted in the Chicago Tribune, Wednesday, April 12, 2000.
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