Matzo Ball Soup
Ingredients
- 2 quarts chicken stock
- One 3-pound whole chicken, neck and giblets removed from cavity
- 1 1/4 cups matzo meal
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon granulated garlic
- 5 large eggs, 2 whole, 3 separated
- 1/4 cup melted chicken fat (schmaltz) or vegetable oil
- 1/4 cup minced onion
- 1 tablespoon vegetable oil, for forming the matzo balls
- 2 celery ribs, thinly sliced
- 1 large carrot, thinly sliced
- 1 small onion, cut into 1/2-inch dice
- 1/4 cup diced rutabaga
- 4 large fresh dill sprigs
- 4 large fresh parsley sprigs
- Kosher salt and freshly ground black pepper
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