For a shortcut version of this recipe, use store-bought, unsalted chicken stock instead of making your own. (Adapted from a recipe from AndrewZimmern.com.)
3 pounds chicken wings
2 large carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
1 medium onion, cut into wedges
3 quarts cold water
1 tablespoon whole black peppercorns
1 bunch fresh flat-leaf parsley
1 bay leaf
1/4 cup club soda
1 tablespoon canola oil
2 large eggs
2/3 cup matzo meal
1 tablespoon chopped fresh dill
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 chicken leg quarters, skinned
1 cup diagonally sliced carrot
1 cup sliced celery
1 cup vertically sliced onion
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
How to Make It
To prepare stock, preheat oven to 425°. Spread chicken wings and next 3 ingredients (through onion wedges) in a single layer on a large baking sheet; bake at 425° for 40 minutes or until golden. Scrape chicken wing mixture and pan drippings into a large Dutch oven. Add 3 quarts cold water and next 3 ingredients (through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer very gently for 2 1/2 hours, skimming surface as necessary. Strain mixture through a fine-mesh sieve lined with a double layer of cheesecloth over a bowl; discard solids. Wipe pan with paper towels. Return stock to pan; bring to a boil. Cook until reduced to 6 cups.
To prepare soup, combine club soda, oil, and eggs in a medium bowl, stirring well. Stir in matzo meal, dill, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper; chill 30 minutes. Shape dough into 24 (1/2-inch) balls.
Combine reduced stock and chicken leg quarters in a large Dutch oven over medium-high heat; bring to a simmer. Reduce heat, and cook 30 minutes or until chicken is done, skimming surface as necessary. Remove chicken from pan; cool slightly. Shred chicken with 2 forks; discard bones. Add matzo balls, 1 cup sliced carrot, and 1 cup sliced celery to stock in pan; bring to a simmer. Cook for 20 minutes. Stir in vertically sliced onion; cook 5 minutes or until matzo balls are thoroughly cooked. Remove from heat; stir in shredded chicken, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, 2 tablespoons parsley, and chives.
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Also appeared in:
Oxmoor House, , 2013,Cooking Light Lighten Up, America!
I am an east coaster who was transplanted to the opposite side of the country. I miss east coast food, and I was skeptical when I started to make this soup. I should not have been - it tastes EXACTLY like what you'd get in a NY deli. So very good. The matzo comes out with perfect texture and flavor, the soup is a wonderful combination of flavors, and you feel very comforted after you've eaten it. Adding this recipe to my "I will make again" file. I used pre-made stock to save some time, also, and it was still fabulous.
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