lunch
Matzo Ball Soup SERVES
6
This traditional Jewish soup is a cold weather staple, consisting simply of homemade chicken stock, veggies, and plump matzo balls—round dumplings made primarily of matzo meal and eggs.
Chicken Broth INGREDIENTS
1 whole chicken (3 to 4 pounds), washed and patted dry, giblets and neck reserved, except for the liver, which should be discarded, cooked, or frozen; do not add to the stock Kosher salt and pepper to taste 2 leeks, cleaned thoroughly and chopped 1 stalk celery, including leaves, chopped 4 large carrots, peeled and cut into 1-inch pieces 2 large onions, peeled and quartered 4 whole cloves garlic, peeled 12 whole peppercorns, crushed 1/2 teaspoon dried thyme 1/2 teaspoon dried dill 1 bunch parsley, leaves only, washed and finely chopped
1. Salt the entire chicken, inside and out, with kosher or coarse salt, and let it stand for 30 minutes. 2. Wash the salt from the chicken and place it in a large stockpot along with all the other ingredients except the parsley. Cover with cold water. 3. Bring to a boil over high heat. When at a rolling boil, reduce the heat to a simmer and cook for 1 to 1 1/2 hours, skimming off any foam that collects on the surface. 4. Remove the chicken from the pot. Once it’s cool enough to handle, shred the meat. Discard the giblets, skin, and bones. 5. Salt and pepper the stock to taste. Add the chopped parsley. 6. Keep the stock and vegetables warm while you make your matzo balls.
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