Ingredients | Serves 5

1 whole chicken 

3 carrots

1 leek 

3 celery stalks

1 parsnip

2 bay leaves

1 onion, roughly chopped  

Bunch parsley 

Peppercorns 

Salt, to taste 

Matzo balls 

4 eggs 

Combine with a fork for 1 min

½ cup fizzy water

Stir 

⅓ cup evoo or chicken schmaltz 

Whisk with fork until light and bubbly 

1 cup matzo meal 

salt and pepper 

Stir carefully until it comes together 

Chill for 30 mins in fridge

Roll into balls (water or oil hands first)

Boil water in a large pot, add salt, reduce temp, add balls and bring to a steady simmer. Simmer for 25 minutes or until doubled in size 

Method

1. Season chicken with salt, pepper and paprika 

2. Roughly chop leeks, carrots, parsnip, onion and celery

3. Add chicken to the pot along with the veg, bay leaves, parsley, peppercorns and plenty of salt 

4. Cover with cold water 

5. Bring to a boil and simmer gently (with the lid on) until chicken is tender (approx. 1 hour)

6. Prep the matzo ball mixture and refrigerate 

7. Remove the broth from the heat and let it rest. When cool enough to handle, remove the chicken, discard bones and shred the chicken. Add a little salt and pepper to the chicken and set aside. 

8. Remove bay leaves and parsley (if preferred)  from soup 

9. Plate with balls, chicken, veggies broth and some fresh parsley or dill