- 1 broiler/fryer chicken (3 to 4 pounds)
- 1 pound chicken wings
- 6 quarts water
- 3 large carrots, chopped
- 2 medium parsnips, peeled and chopped
- 1 medium turnip, peeled and chopped
- 1 large onion, chopped
- 1 bunch fresh dill sprigs
- 1 bunch fresh parsley sprigs
- 1-1/2 teaspoons whole peppercorns
- 3 teaspoons salt
- MATZO BALLS:
- 1 package (5 ounces) matzo ball mix
- 4 large eggs, room temperature
- 1/4 cup safflower oil
- 1/4 cup rendered chicken fat
- 2 tablespoons snipped fresh dill
- 2 tablespoons minced fresh parsley
- 10 cups water
- Place chicken and wings in a stockpot; add water, vegetables, herbs, and seasonings. Slowly bring to a boil. Reduce heat; simmer, covered, 1-2 hours.
- Remove chicken and wings and cool. Strain broth through a cheesecloth-lined colander; reserve vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth, vegetables and meat to pot. If using immediately, skim fat. Or cool broth, then refrigerate 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated up to 3 days or frozen 4-6 months.)
- Meanwhile, in a large bowl, beat matzo ball mix, eggs, oil, chicken fat, dill and parsley until combined. Cover and refrigerate for at least 30 minutes.
- In another stockpot, bring water to a boil. Drop rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering), 20-25 minutes.
- Carefully remove matzo balls from water with a slotted spoon; place one matzo ball in each soup bowl. Add soup.
1 cup: 167 calories, 10g fat (2g saturated fat), 60mg cholesterol, 523mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 11g protein.