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INGREDIENTS
FOR THE CHICKEN BROTH:
1 (4 to 5-pound) whole chicken, or 4 to 5 pounds whole chicken legs
2 medium yellow onions
1 medium head garlic
3 medium celery stalks
2 medium parsnips
4 medium carrots, divided
10 sprigs fresh parsley
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
3 1/2 quarts (14 cups) cold water
FOR THE MATZO BALLS:
5 large eggs
1/4 cup fresh dill, plus more for serving
1 cup matzo meal
1/4 cup melted chicken schmaltz, or 4 tablespoons melted unsalted butter
2 teaspoons kosher salt, plus more for the water
Freshly ground black pepper
1/4 cup plain seltzer, club soda, or chicken broth
1/2 teaspoon baking powder (optional)
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