INGREDIENTS

INSTRUCTIONS

In a medium stockpot, heat 2 tablespoons of schmaltz over medium heat. Add
onion, celery, and chicken. Sear until golden brown, 2 to 3 minutes. Add
carrots, parsnip, dill, salt and pepper. Cover ingredients with water, and
bring to a boil. Reduce heat, and simmer for 2 to 2 1/2 hours. During the
first half hour, skim impurities off the surface of the soup.
Remove the chicken, and reserve. Strain soup through a fine chinois. Add
the carrots and nicer pieces of chicken back into the broth. Reserve 1/2
cup of soup to make the matzo balls. Pour the rest of the soup into a
medium stockpot, cover, and keep on low heat. While the soup is cooking,
make the matzo balls.
In a large bowl, using a whisk, combine the eggs and remaining 4
tablespoons chicken fat. Whisk in 1/3 to 1/2 cup of the reserved broth to
moisten. Add matzo meal. Moisten with more chicken broth if needed. Cover
mixture with plastic wrap. Chill until mixture sets, about one hour.
In a large wide-mouthed stockpot, bring water to a boil; then lower heat to
a simmer. Dampen your hands and form matzo into walnut-sized balls. Drop
the balls into the water, and cook for 30 to 45 minutes. The matzo balls
will expand during cooking. With a slotted spoon, remove matzo balls to a
bowl. Ladle hot broth into soup bowls, and place balls in each bowl.
Serves 8 to 10.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 551 Calories (kcal); 33g Total Fat; (55% calories from fat);
39g Protein; 20g Carbohydrate; 233mg Cholesterol; 866mg Sodium Food
Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Recipe by: Recipe from Sally Morton, mother of television producer Robe
Converted by MM_Buster v2.0n.

A Message from our Provider:

“The art of love is God at work through you. #Wilferd A. Peterson”