Remove the chicken with a slotted spoon and set aside. Remove and discard the chicken feet.
Strain the soup into a clean pot, reserving carrots (discard remaining vegetables). Return carrots to soup and add the pre-cooked (and hot) matzo balls. Serve with dill and parsley as garnish.
Nutrition information per 1 ½ cup serving without matzo ball:
Calories 230 Fat 8 g Sodium 410 mg
Carbohydrates 10 g Saturated fat 2 g Calcium 40 mg
Protein 30 g Cholesterol 71 mg Dietary fiber 1 g
Diabetic exchanges per serving: ½ bread/starch, 4 lean meat.
Makes 12 to 15.
Note: These are light and tender thanks to the beaten egg whites, but because of their delicate texture, they may not be perfectly round. Do NOT lift the top off the pot while the matzo balls are cooking as this causes them to shrink, become dense and taste undercooked. Chicken fat is available from most Byerly’s and Lunds stores, as well as at Clancy’s Meats in Minneapolis (and perhaps other butchers). From “Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora,” by Tina Wasserman.
• 4 eggs, separated
• 1/2 c. cold water
• 1/4 c. chicken fat (see Note)
• 1 tsp. salt
• Freshly ground black pepper to taste
• 1 tbsp. finely minced parsley
• Large pinch ground ginger