Jake Cohen's Roasted Chicken Matzo Ball Soup Is Perfect for

• servings: 6 servings
• active time: 30 minutes
• total time: 2 hours 30 minutes

Ingredients

2 c. matzo meal

1/2 c. schmaltz, melted

2 tbsp. minced fresh dill

2 tsp. kosher salt, plus more as needed

6 large eggs, beaten

2/3 c. seltzer water

2 lb. bone-in, skin-on chicken legs (4 medium)

1 lb. carrots (4 medium), scrubbed and cut into 1-inch pieces

1 lb. parsnips (4 large), scrubbed and cut into 1-inch pieces

1 medium yellow onion, diced

2 tbsp. extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 c. chicken stock

1/4 c. minced fresh dill

1 tsp. finely grated lemon zest

Directions

For the matzo balls: In a large bowl, stir together the matzo meal, melted schmaltz, dill, salt, and eggs until smooth. Gently stir in the seltzer until incorporated. Cover and refrigerate for 1 hour.

Bring a large pot of salted water to a boil. Scoop the chilled matzo mixture into 1/4-cup balls, using wet hands to roll them until smooth. You should have about 14 matzo balls. Gently add the matzo balls, one at a time, to the boiling water. Reduce the heat to maintain a simmer, cover, and cook until fluffy and tender, about 1 hour. Remove from the heat, cover, and let sit for 15 minutes, then keep warm until the soup is ready.

For the soup: While the matzo balls cook, preheat the oven to 450°F.

On a half sheet pan, toss together the chicken legs, carrots, parsnips, onion, olive oil, and a heavy pinch each of salt and pepper, then arrange the legs skin-side up on the pan. Roast for 30 minutes, until the vegetables and chicken are lightly golden.

Transfer the vegetables and chicken to a large pot and cover with the stock and 4 cups water. Bring to a simmer over medium- high heat, then reduce the heat to maintain a low simmer and cook until the chicken is extremely tender, about 30 minutes. Using a ladle, skim off any fat from the top of the liquid and discard. Remove from the heat and keep warm.

Transfer the chicken legs to a bowl and let cool slightly. Once they are cool enough to handle, use two forks to shred the meat and discard the skin and bones. Stir the shredded chicken, dill, and lemon zest into the soup, then taste and adjust the seasoning with salt and pepper.

Using a slotted spoon, transfer the cooked matzo balls to serving bowls, then ladle the soup over and serve.

Notes

Make sure you stock not broth add celery root don’t use cut onions. Just use a whole onion cut in half so that you can take it out. Use less carrots less parsnips.

Nutrition

• Calories: 877
• Total Fat: 55 g
• Saturated Fat: 15 g
• Trans Fat: 0 g
• Cholesterol: 351 mg
• Sodium: 1768 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 7 g
• Total Sugars: 13 g
• Protein: 43 g