Chicken Soup With Matzo Balls - cooking recipe

Ingredients

Matzo Balls
4 large eggs, well beaten
6 tablespoons seltzer water
club soda
1/4 cup vegetable oil
melted chicken fat
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 cup matzo meal
Soup
1 (4 lb) chicken, quartered
3 quarts cold water
6 large carrots, peeled and thinly sliced
3 stalks celery, with leaves and sliced
3 small parsnips, peeled and thinly sliced
1 large onion, cut into 8 wedges
4 sprigs parsley
1 tablespoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons fresh parsley, minced

Preparation

Matzo Balls:
In medium bowl, mix eggs, seltzer, oil, salt and pepper.
Stir in matzo meal and refrigerate 4 hours.
Soup:
In stock-pot, heat chicken and the water to a boil, skimming foam.
Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper.
Simmer, partially covered, until chicken is cooked, about 1 hour.
With slotted spoon, remove chicken from soup;.
reserve for another use.
Bring large pot of salted water to a boil. With cool, wet hands, shape matzo-meal mixture into 8 (2-in.) balls and add to boiling water.
Cover; reduce heat; simmer 25 minutes.
Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids.
Add remaining carrots and salt.
Simmer, covered, 15 minutes, until carrots are tender.
Add minced parsley.
To serve:
Place 1 matzo ball in each of 8 soup bowls;.
add 1 cup soup to each.