Chicken Soup With Marrow Balls

• 4 quarts tepid water
• 1 large cut-up chicken, preferably stewing or large roaster
• 2 whole onions, peeled
• 4 parsnips, peeled
• 2 stalks celery with leaves
• 1 rutabaga, peeled
• 1 large turnip, peeled
• 1 kohlrabi, quartered (optional)
• 6 carrots, peeled (slice 2 into matchlike sticks)
• 6 tablespoons chopped fresh parsley
• 6 tablespoons fresh dill
• Salt and freshly ground pepper to taste
• 1 whole zucchini, sliced into matchlike sticks
• Marrow balls (see recipe)

1. In a large saucepan, bring the water and the chicken to a boil.
2. Skim off any residue that accumulates.
3. Add the onions, parsnips, celery, rutabaga, turnip, kohlrabi (if using), 4 of the carrots, 4 tablespoons of the parsley, 4 tablespoons of the fresh dill and salt and pepper to taste.
4. Cover and simmer over low heat for 2 1/2 hours.
5. Strain the soup; remove the meat, celery and onion and discard or use for other purposes.
6. When the soup has cooled slightly, remove the remaining vegetables, slice them into thin strips and return to saucepan.
7. Refrigerate the strained soup until the fat congeals on the surface, about 3 hours or overnight.
8. Skim off the fat.
9. Add the zucchini and the remaining carrots.
10. Add the marrow balls and cook as in Step 3 of the marrow ball recipe.
11. Serve warm, garnished with the remaining parsley and dill.

tepid water, chicken, onions, parsnips, stalks celery, carrots, parsley, fresh dill, salt, zucchini

Taken from cooking.nytimes.com/recipes/3882 (may not work)