Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 servings
Total Time (median): tell us
Ingredients
Preparation
In a medium stockpot, heat 2 tablespoons of schmaltz over medium heat. Add onion, celery, and chicken. Sear until golden brown, 2 to 3 minutes. Add carrots, parsnip, dill, salt and pepper. Cover ingredients with water, and bring to a boil. Reduce heat, and simmer for 2 to 2 1/2 hours. During the first half hour, skim impurities off the surface of the soup. Remove the chicken, and reserve. Strain soup through a fine chinois. Add the carrots and nicer pieces of chicken back into the broth. Reserve 1/2 cup of soup to make the matzo balls. Pour the rest of the soup into a medium stockpot, cover, and keep on low heat. While the soup is cooking, make the matzo balls. In a large bowl, using a whisk, combine the eggs and remaining 4 tablespoons chicken fat. Whisk in 1/3 to 1/2 cup of the reserved broth to moisten. Add matzo meal. Moisten with more chicken broth if needed. Cover mixture with plastic wrap. Chill until mixture sets, about one hour. In a large wide-mouthed stockpot, bring water to a boil; then lower heat to a simmer. Dampen your hands and form matzo into walnut-sized balls. Drop the balls into the water, and cook for 30 to 45 minutes. The matzo balls will expand during cooking. With a slotted spoon, remove matzo balls to a bowl. Ladle hot broth into soup bowls, and place balls in each bowl. Serves 8 to 10. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 551 Calories (kcal); 33g Total Fat; (55% calories from fat); 39g Protein; 20g Carbohydrate; 233mg Cholesterol; 866mg Sodium Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Sally Morton, mother of television producer Robe Converted by MM_Buster v2.0n.
