Chicken soup with matzo balls

• chicken↗1

  with giblets (optional use kosher chicken)

• chicken broth cubes↗3

  (optional use kosher broth)

• bay leaf↗1
• peppercorns↗10
• carrots↗4

  sliced

• onions↗2

  peeled, root left

• celery stalks↗2

  sliced

• turnip↗1

  peeled and diced

• parsley↗½ small pack

  coarsely chopped

• challah↗

  for serving (optional)

• fat1 ½ tbsp tbsp

  from chicken soup

• egg↗1

  beaten

• matzo flour↗100g g

Step-by-step instructions

1. 1

   Pat the chicken dry with kitchen paper and place it in a large pot with the giblets. Cover with water and bring to a boil. When boiling, reduce to a gentle simmer. Skim the foam with a large spoon or ladle every few minutes for about 30 minutes, until it no longer rises to the surface. Add the broth cubes, breaking them up, and add the bay leaf, peppercorns and vegetables.

2. 2

   Bring to a boil again, then lower the heat to very low. Cover and simmer gently for 3 to 3½ hours.

3. 3

   Allow the soup to cool slightly, then transfer it to the refrigerator overnight.

4. 4

   After cooling, the fat rises to the surface. Set aside 1½ tbsp for the matzo balls and set the rest aside, then scoop out as much as possible with a large spoon. Remove the chicken, shred the meat, and return it to the pot. Return the soup to the heat and skim the remaining fat while bringing it back to a boil.

5. 5

   Meanwhile, prepare the matzo balls by combining the fat, egg, matzo flour and ½ tbsp warm water. Mix into a paste, adding more water if needed, then chill for 10–15 minutes. Shape about 12 small balls. Wet your hands if the mixture is too sticky.

6. 6

   Drop the matzo balls into the soup for a few minutes. Sprinkle with parsley and serve with challah if desired.