Chicken Soup With Matzo Balls

• Matzo Balls
• 4 large eggs, well beaten
• 6 tablespoons seltzer water
• club soda
• 1/4 cup vegetable oil
• melted chicken fat
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1 cup matzo meal
• Soup
• 1 (4 lb) chicken, quartered
• 3 quarts cold water
• 6 large carrots, peeled and thinly sliced
• 3 stalks celery, with leaves and sliced
• 3 small parsnips, peeled and thinly sliced
• 1 large onion, cut into 8 wedges
• 4 sprigs parsley
• 1 tablespoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons fresh parsley, minced

1. Matzo Balls:
2. In medium bowl, mix eggs, seltzer, oil, salt and pepper.
3. Stir in matzo meal and refrigerate 4 hours.
4. Soup:
5. In stock-pot, heat chicken and the water to a boil, skimming foam.
6. Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper.
7. Simmer, partially covered, until chicken is cooked, about 1 hour.
8. With slotted spoon, remove chicken from soup;.
9. reserve for another use.
10. Bring large pot of salted water to a boil. With cool, wet hands, shape matzo-meal mixture into 8 (2-in.) balls and add to boiling water.
11. Cover; reduce heat; simmer 25 minutes.
12. Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids.
13. Add remaining carrots and salt.
14. Simmer, covered, 15 minutes, until carrots are tender.
15. Add minced parsley.
16. To serve:
17. Place 1 matzo ball in each of 8 soup bowls;.
18. add 1 cup soup to each.

matzo, eggs, seltzer water, club soda, vegetable oil, chicken fat, kosher salt, fresh ground pepper, matzo meal, chicken, cold water, carrots, stalks celery, parsnips, onion, parsley, kosher salt, fresh ground pepper, fresh parsley

Taken from www.food.com/recipe/chicken-soup-with-matzo-balls-126781 (may not work)