Chicken Soup with Matzo Balls
Makes 3 quarts.
Note: This is the basic recipe Russell Klein uses and then embellishes at Meritage. “I always add chicken feet — they are essential to its flavor and depth.” From “Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora,” by Tina Wasserman.
• 1 (4- to 5-lb.) roasting chicken
• 2 chicken feet, scrubbed
• 5 quarts water or water to cover
• 1 parsnip, peeled and cut into thirds
• 1 large onion, peeled but left whole (pierce with a knife a few times)
• 1 turnip, peeled and left whole
• 2 ribs celery with leaves cut into thirds
• 3 or more carrots, peeled and sliced into 1-in. lengths
• Salt and freshly ground pepper to taste
• Matzo balls (see recipe)
• 3 sprigs fresh dill, chopped
• 3 sprigs fresh parsley, chopped
Cut the chicken into pieces, place in a large soup pot along with the chicken feet and cover with the water. Set over high heat, bring to a boil, reduce the heat and simmer for 30 minutes, skimming off the brown foam that will appear on top of the liquid.
Add the parsnip, onion, turnip, celery, carrots, salt and pepper. Continue simmering until the chicken is quite tender and the vegetables are soft, about 2 to 3 hours.