passover ball soup passover matzo ball soup (serves 8-10) Recipe adapted from foodandwine.com (serves 8-10) Recipe adapted from foodandwine.com

This is the real deal — everything is made from scratch. This is the real deal — everything is made from scratch. You could make this recipe a little less labor intensive You could make this recipe a little less labor intensive and make the Matzo balls from the mix the Co-op carries. and make the Matzo balls from the mix the Co-op carries. Either way, the soup is delicious and satisfying. Either way, the soup is delicious and satisfying.

• 1 T vegetable , for chicken soup • 1 T , for • 2 quarts chicken stock or forming the matzoh balls • 2 quarts chicken stock or forming the matzoh balls low-sodium broth low-sodium broth • 1- 3 lb chicken to finish • 1- 3 lb chicken to finish • 1 large carrot, thinly • 1 large carrot, thinly matzo balls sliced matzo balls sliced • 1 ¼ C matzo meal • 2 celery ribs, thinly sliced • 1 ¼ C matzo meal • 2 celery ribs, thinly sliced • 2 ½ t kosher salt • 1 small , cut into • 2 ½ t kosher salt • 1 small onion, cut into • ½ t granulated garlic ½-inch dice • ½ t granulated garlic ½-inch dice • ½ t baking powder • ¼ pound rutabaga, • ½ t baking powder • ¼ pound rutabaga, • ½ t baking soda peeled and cut into • ½ t baking soda peeled and cut into • 5 large eggs, 3 separated ½-inch dice • 5 large eggs, 3 separated ½-inch dice • ¼ C melted chicken • 4 large dill sprigs • ¼ C melted • 4 large dill sprigs (schmaltz) or vegetable • 4 large parsley sprigs (schmaltz) or vegetable • 4 large parsley sprigs oil • kosher salt freshly oil • kosher salt freshly • ¼ minced onion ground pepper • ¼ minced onion ground pepper

In a large pot, bring the chicken stock to a simmer. Add the In a large pot, bring the chicken stock to a simmer. Add the chicken and return the stock just to a simmer. Cover the chicken and return the stock just to a simmer. Cover the chicken with a small plate to keep it submerged and cover chicken with a small plate to keep it submerged and cover the pot. Reduce the heat to maintain a very low simmer; the pot. Reduce the heat to maintain a very low simmer; simmer until the chicken is cooked through, about 1 ½ simmer until the chicken is cooked through, about 1 ½ hours. Remove the chicken and let cool slightly, then shred hours. Remove the chicken and let cool slightly, then shred the meat; discard the skin and bones. Strain the soup into a the meat; discard the skin and bones. Strain the soup into a heatproof bowl. Skim off the fat and return the soup to the heatproof bowl. Skim off the fat and return the soup to the pot. pot.

Meanwhile, Make the Matzo Balls. In a large bowl, combine Meanwhile, Make the Matzo Balls. In a large bowl, combine the matzo meal, salt, garlic, baking powder and baking soda. the matzo meal, salt, garlic, baking powder and baking soda. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and onion. In a separate bowl, beat the 3 egg whites schmaltz and onion. In a separate bowl, beat the 3 egg whites with an electric hand mixer until stiff peaks form. Stir the with an electric hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one- schmaltz mixture into the dry ingredients, then stir in one- third of the beaten egg whites until incorporated. Gently fold third of the beaten egg whites until incorporated. Gently fold in the remaining whites until no streaks remain. Press a sheet in the remaining whites until no streaks remain. Press a sheet of plastic wrap directly onto the surface of the batter and of plastic wrap directly onto the surface of the batter and refrigerate for about 20 minutes or overnight, until firm. refrigerate for about 20 minutes or overnight, until firm.

Line a baking sheet with plastic wrap. In a small bowl, Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon of water. Scoop combine the vegetable oil with 1 tablespoon of water. Scoop 1-tablespoon-size mounds of the matzo batter onto the 1-tablespoon-size mounds of the matzo batter onto the baking sheet. Using the oil-and-water mixture to keep your baking sheet. Using the oil-and-water mixture to keep your hands moist, roll each scoop of batter into a ball, handling hands moist, roll each scoop of batter into a ball, handling them as gently as possible. them as gently as possible.

RECIPE CONTINUED ON BACK RECIPE CONTINUED ON BACK Return the chicken soup to a simmer. Add the carrot, celery, Return the chicken soup to a simmer. Add the carrot, celery, onion, rutabaga, dill and parsley and season with a big pinch onion, rutabaga, dill and parsley and season with a big pinch each of salt and pepper. Add the matzo balls. Cover and cook each of salt and pepper. Add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, over moderate heat, turning the matzo balls a few times, until they are plump and cooked through, about 25 minutes. until they are plump and cooked through, about 25 minutes. Stir the shredded chicken into the soup and cook just until Stir the shredded chicken into the soup and cook just until the meat is warmed through, about 2 minutes. Remove the the meat is warmed through, about 2 minutes. Remove the herb sprigs. Season the soup with salt and pepper and serve herb sprigs. Season the soup with salt and pepper and serve immediately. immediately.