Ingredients for the Matzo Balls
3 large egg whites, beaten with a fork
1 small onion, finely grated
2 tbsp. chicken broth, or plain seltzer or water
2 tbsp. vegetable oil
1/2 tsp. salt
Freshly ground black pepper, to taste
1/8 tsp. ground ginger
1/2 cup matzo meal

Ingredients for the Soup
1 4-lb. chicken, cut into 8 pieces
3 qts. cold water
6 slender carrots, peeled and thinly sliced
3 celery stalks with leaves, sliced
3 parsnips, sliced
2 leeks (white and pale green part only), thinly sliced and washed thoroughly
1 parsley root or small celery root, peeled and chopped
2 ripe fresh or canned plum tomatoes, chopped
2 small turnips, chopped
10 sprigs fresh parsley
4 sprigs fresh thyme or 1/2 tsp. dried thyme
1 bay leaf
6 garlic cloves
Coarse salt and freshly ground black pepper, to taste
2 tbsp. chopped fresh parsley, for garnish
2 tbsp. chopped chives, for garnish

Directions

Make the matzo balls: Stir together the egg whites, onion, chicken broth, oil, salt, pepper, and ginger in a small bowl. Very gradually fold in the matzo meal, stirring as little as possible. Chill, covered, in the refrigerator for at least 2 hours.

Meanwhile, remove and discard the fat and skin from the chicken. It will be difficult to remove all the skin from the wings; do the best you can. Put the chicken in a large Dutch oven or stockpot and cover with water.

Heat the chicken and the water to boiling, skimming off any foam and fat that rises to the surface. Reserve 2 cups carrots; add the remainder to the pot with celery, parsnips, leeks, parsley root, tomatoes, turnips, parsley and thyme sprigs, bay leaf, garlic, about 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.

Reduce heat and simmer until the chicken is just cooked through, 25 to 30 minutes.

Remove the chicken to a plate and, when it's cool enough to handle, cut off the meat. Return the bones to the broth and continue to cook for 30 minutes longer. If you are going to return the chicken to the soup, cut or shred it into bite-sized pieces. In any case, refrigerate it in a little broth, covered, until ready to serve.

Bring a large pot of salted water to a low boil and using cool, wet hands, gently shape the matzo mixture into eight balls about 1 1/4 inches in diameter.

Gently add the matzo balls to the water. Partially cover the pot and poach the matzo balls at a quiet simmer for about 30 minutes, or until puffed, light and delicate throughout. Cut into one to make sure it's not dark and wet in the center. Remove with a slotted spoon.

While the matzo balls are cooking, strain the chicken broth through a coarse sieve into a large saucepan, pressing hard on the solids to extract as much flavorful liquid as possible. Add the remaining carrot slices and season the broth to taste with salt and pepper. Simmer the broth, covered, for about 10 minutes, or until the carrots are tender.

Stir in the cooked chicken if you like; you can also reserve it to use at another meal. Top with minced fresh parsley and chives.

Makes 8 servings.

Nutritional Content

These figures are for a first-course serving of one cup of clear broth and one matzo ball.

Calories: 118
Protein: 7.4 g.
Carbohydrates: 10 g.
Total fat: 5 g.
Saturated fat: .6 g.
Percentage of calories from fat: 39
Cholesterol: 0
Sodium: 500 to 600 mg. depending on amount of salt added

-- Edited by Colette at 22:07, 2006-03-18