Chicken-Matzo Ball Soup

• Stock:
• 3 pounds chicken wings
• 2 large carrots, peeled and coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 medium onion, cut into wedges
• 3 quarts cold water
• 1 tablespoon whole black peppercorns
• 1 bunch fresh flat-leaf parsley
• 1 bay leaf
• Soup:
• 1/4 cup club soda
• 1 tablespoon canola oil
• 2 large eggs
• 2/3 cup matzo meal
• 1 tablespoon chopped fresh dill
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 chicken leg quarters, skinned
• 1 cup diagonally sliced carrot
• 1 cup sliced celery
• 1 cup vertically sliced onion
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives

1. To prepare stock, preheat oven to 425u0b0. Spread chicken wings and next 3 ingredients (through onion wedges) in a single layer on a large baking sheet; bake at 425u0b0 for 40 minutes or until golden. Scrape chicken wing mixture and pan drippings into a large Dutch oven. Add 3 quarts cold water and next 3 ingredients (through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer very gently for 2 1/2 hours, skimming surface as necessary. Strain mixture through a fine-mesh sieve lined with a double layer of cheesecloth over a bowl; discard solids. Wipe pan with paper towels. Return stock to pan; bring to a boil. Cook until reduced to 6 cups.
2. To prepare soup, combine club soda, oil, and eggs in a medium bowl, stirring well. Stir in matzo meal, dill, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper; chill 30 minutes. Shape dough into 24 (1/2-inch) balls.
3. Combine reduced stock and chicken leg quarters in a large Dutch oven over medium-high heat; bring to a simmer. Reduce heat, and cook 30 minutes or until chicken is done, skimming surface as necessary. Remove chicken from pan; cool slightly. Shred chicken with 2 forks; discard bones. Add matzo balls, 1 cup sliced carrot, and 1 cup sliced celery to stock in pan; bring to a simmer. Cook for 20 minutes. Stir in vertically sliced onion; cook 5 minutes or until matzo balls are thoroughly cooked. Remove from heat; stir in shredded chicken, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, 2 tablespoons parsley, and chives.
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chicken, carrots, celery stalks, onion, cold water, whole black peppercorns, parsley, bay leaf, club soda, canola oil, eggs, matzo meal, dill, kosher salt, freshly ground black pepper, chicken, carrot, celery, onion, flatleaf, fresh chives

Taken from www.myrecipes.com/recipe/chicken-matzo-ball-soup (may not work)