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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. giblets (whole chicken with neck and, removed, they come that way, so don’t worry you don’t have to go giblet diving unless you’d like to, plus 1 pound chicken wings)
- 6 qt. water
- 6 large carrots (cut into 1-2 inch size pieces)
- 1 yellow onion (cut into eighths, I keep the skin on)
- 3 celery (stocks, cut into 1-2 inch size pieces)
- 2 parsnips (cut into 1-2 inch size pieces)
- 5 garlic cloves (smashed)
- 1 bunch parsley
- 1 bunch dill
- 2 bay leaf
- 1 Tbsp. salt (plus more to taste)
- 1 tsp. peppercorns
- 6 eggs
- 1/4 cup olive oil (or schmaltz)
- 1/4 cup seltzer
- 1 1/2 cups matzo meal
- 1/4 cup onion (grated, dried well)
- 1 tsp. baking powder (this gives you light and fluffy balls.)
- 1/2 tsp. salt (or 1/4 teaspoon if using salted schmaltz)
- 1/4 tsp. pepper
- 10 cups stock
- 3 carrots (diced or cut into rounds)
- 3 parsnips (diced or cut into rounds)
- 3 celery (stocks diced or cut into slices)
- 1 lb. chicken (cooked and shredded, from the broth!)
- salt (to taste)
- fresh parsley (or dill for garnish, optional)
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