Matzo Ball Soup

• Chicken soup:
• 5 pounds dark meat chicken parts (such as drumsticks and backs), trimmed
• 3 quarts water
• 3 carrots, peeled
• 3 celery stalks with leaves
• 2 (8-ounce) onions, halved
• 1 leek, split lengthwise and cut into large pieces
• 1 parsley root, peeled
• 1 parsnip, peeled
• 1 (8-ounce) piece peeled winter or summer squash
• 1 bunch flat-leaf parsley
• 3 dill sprigs (optional)
• Matzo balls:
• 4 large eggs
• 1 cup matzo meal
• 1 teaspoon kosher or sea salt, divided

1. To prepare chicken soup, place chicken in an 8-quart stockpot; add 3 quarts water. Bring to a simmer, skimming foam from surface. Adjust heat to maintain simmer (boiling will turn soup cloudy).
2. When no more foam appears, add carrots and next 6 ingredients (through squash). Simmer, uncovered, 3 hours; add herbs during the last 15 minutes.
3. Cool slightly, and strain through a fine sieve. Discard solids. Cool soup to room temperature; cover and refrigerate overnight. Scoop off congealed fat, reserving 3 tablespoons.
4. Place eggs in a medium bowl; whisk to blend. Stir in matzo meal, 1/4 teaspoon salt, 3 tablespoons reserved fat, and 1/4 cup soup. Cover; chill 2 hours or until firm.
5. Bring a wide pot of water to a boil. Gently but thoroughly roll 1 rounded tablespoon dough between moistened palms into a ball; place on a plate. Repeat to form 16 balls total.
6. Maintain water at a gentle boil. Gently add matzo balls; cover and simmer 35 minutes or until tender and slightly al dente, stirring after 10 minutes.
7. Bring 6 cups soup and remaining 3/4 teaspoon salt to a simmer (reserve any remaining soup for another use). Add matzo balls to soup using a slotted spoon. Simmer, uncovered, for 10 minutes.

chicken soup, dark meat chicken, water, carrots, celery, onions, parsley root, winter, flatleaf parsley, dill, matzo, eggs, matzo meal, kosher

Taken from www.myrecipes.com/recipe/matzo-ball-soup-3 (may not work)