• 1 whole chicken
• 2 white onions, chopped
• 6 stalks celery, chopped
• 6 carrots, peeled and sliced
• 1 parsnip, chopped
• 2 heads garlic, halved
• 3 tsp black peppercorns
• 3 eggs
• 1 cup matzo meal
• sea salt flakes and freshly-milled black pepper
• ½ bunch dill, chopped
Step 1
Chop the chicken into pieces, then combine in a large saucepan with the onions, celery, four carrots, parsnip, garlic, peppercorns and 4L water. Set over a low heat then bring to a simmer. Cook for 30 minutes, then remove the breasts and thighs and shred, reserving the thigh meat for another use. Continue cooking the stock for four hours, topping up the water as necessary.
Step 2
Skim the fat into a small bowl, then chill until firm. Strain the stock through a fine sieve. You should have about 2L.
Step 3
Combine the eggs, matzo meal, ¼ cup chicken fat, ¼ cup soda water and 1 tsp salt in a bowl and knead until a dough comes together then refrigerate for at least three hours.
Step 4
Form 12 balls from the matzo mixture, then poach in salted water for 20-25 minutes until very tender. Meanwhile, simmer the chicken stock and the remaining carrots for five minutes and season with salt and pepper.
Step 5
Use a slotted spoon to remove the matzo balls then place in bowls with some shredded chicken breast meat, then ladle the soup and carrots over. Garnish with dill.
