Spring Chicken Soup with Matzoh Balls

Submitted By: ChefCook           




Spring Chicken Soup with Matzoh Balls


  • 3 medium leeks (about 1 1/2 pounds), top 2 inches of dark green parts discarded, then halved lengthwise and cut crosswise into thirds
  • 5 large carrots (about 1 pound), cut into thirds
  • 2 celery ribs, cut into thirds
  • 1 (4- to 4-1/2 pound) chicken (giblets and liver removed)
  • 1 small head garlic, halved crosswise
  • 1/3 cup sliced fresh ginger (unpeeled but skin scrubbed); from one 1/2-ounce piece
  • 15 long fresh flat leaf parsley stems
  • 15 long fresh dill stems
  • 12 black peppercorns
  • 1 tablespoon kosher salt
  • 4 quarts cold water
  • 1 cup matzoh meal, plus 1 tablespoon
  • 1/3 cup finely chopped flat leaf parsley
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons rendered chicken fat
  • 1/2 cup chicken broth (reserved from recipe below)
  • 4 large eggs, separated
  • Dill sprigs for garnish

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