Beanie’s Matzo Ball Soup

Best served at a shiksa seder.

Ingredients

• Chicken stock: ○ 1 4–5-lb. chicken, cut into 8 pieces ○ 1 pound chicken wings, necks, and/or backs ○ 2 large yellow onions, unpeeled, quartered ○ 6 celery stalks, cut into 1” pieces (I don’t like celery so I don’t use) ○ 4 large carrots, peeled, cut into 1” pieces ○ 1 large parsnip, peeled, cut into 1” pieces (I don’t like parsnip so I don’t use) ○ 1 large shallot, quartered ○ 2 heads of garlic, halved crosswise ○ 6 sprigs flat-leaf parsley ○ 1 tablespoon black peppercorns
• Matzo ball Mixture ○ 3 large eggs, beaten to blend ○ ¾ cup matzo meal ○ ¼ cup schmaltz (chicken fat), melted ○ 3 tablespoons club soda ○ 1¼ teaspoon kosher salt
• Assembly ○ 2 small carrots, peeled, sliced ¼” thick on a diagonal ○ Kosher salt ○ 2 tablespoons coarsely chopped fresh dill ○ Coarsely ground fresh black pepper

Instructions

Chicken stock

• Bring all ingredients and 14 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
• Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
• Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.
• DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.

Matzo Ball Mixture

• Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.
• DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.

Assembly

• Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.
• Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.
• Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.
• DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

Storage

• Remember to store matzo balls separate from broth.
• *You may also like to substitute Manischewitz Flakes Egg Noodles for matzo balls