Prep Time: 100 min
Cooking Time: 200 min
- 1 stewing chicken (4 lbs)
- 10 cups cold water
- 3 carrots, cut into 1-inch pieces
- 2 medium onions, halved
- 1 parsnip, cut into 1-inch pieces
- 3 garlic cloves, peeled and halved
- 10 black peppercorns
- 3 parsley sprigs, divided
- 4 tsp salt
- 4 large eggs, lightly beaten
- 1/2 cup water
- 1/3 cup rendered chicken fat* or shortening, melted
- 1 cup matzo meal
- 1 tsp salt
- 1/8 tsp freshly ground black pepper
- pinch ground nutmeg
- Place chicken and the 10 cups water in large sauce pot. Bring to boil; reduce heat. Cover and simmer 30 minutes; skim broth. Add vegetables, garlic, peppercorns, 2 parsley sprigs and the 4 teaspoons salt; cover and simmer 2-3 1/2 hours. Cool slightly and remove chicken. (Reserve chicken for another use.
- Strain soup; reserve a few carrot pieces and cut into thin slices for garnish. Refrigerate overnight. Skim off fat.
- Make matzo balls: Combine eggs, the 1/2 cup water and the melted fat in medium bowl. Stir in matzo meal, the 1 teaspoon salt, the pepper and nutmeg. Cover and refrigerate 1 hour. Bring 1 1/2 quarts of water to boil in a medium saucepan. With wet palms, roll matzo mixture into 1-inch balls and drop into boiling water. Simmer, covered for 15 minutes.. do not lift the cover.
- Remove the matzo balls with a slotted spoon and let cool. Refrigerate overnight.
- Heat the broth to boiling and reduce to a low boil, spoon the matzo balls with a slotted spoon into the broth. Cover pot and allow to cook for 35 minutes without removing the cover.