Ingredients
1lbwhole chicken
3mediumyellow onions,peeled and quartered
3turnips,peeled and quartered
6carrots,peeled and roughly chopped, (or substitute 1 lb. baby carrots)
5celery stalks with greens,roughly chopped
2bay leaves
10sprigsfresh parsley
¼tspcelery seed
2tbspchicken bouillon powder,(preferably kosher, such as osem chicken style Consommé Instant soup and seasoning mix)
salt
white pepper
1boxstreit’s matzo ball mix,(2 bags of matzo mix)
½cupvegetable oil
4largeeggs
4carrots,peeled and cut on the diagonal into 1 inch pieces
¼cupparsley,or dill, freshly chopped
Preparation
Place the chicken, onions, turnips, carrots and celery in a large 12-quart stockpot and add enough water to fill the pan almost to the top. This will be about 6 to 8 quarts. Bring to boil.
Let the soup boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms.
Reduce the heat to low and add the bay leaves, parsley sprigs, celery seed, 1 teaspoon of salt and ¼ teaspoon white pepper. Cover and simmer 3½ hours more.
Let the soup cool on the stovetop until the pot is no longer hot; then place the soup pot in the refrigerator overnight.
The next day, remove the pot from the refrigerator and skim most — but not all — of the fat from the surface of the soup. Using tongs, remove the chicken from the soup and discard.
Place a colander over a large bowl or pot, and pour the soup through the colander to strain out all the vegetables. Discard the vegetables (they will be too mushy to serve with the soup).
Place a fine mesh strainer over a smaller soup pot and strain the soup again to be sure the broth is clear. Discard the remaining solids. Refrigerate or freeze until ready to serve.
Follow the instructions on the package to combine the oil and eggs in a large bowl. Stir in the package ingredients and let sit for 15 minutes.
Meanwhile, bring a large pot of water to a boil. WIth wet hands, gently roll the mixture into walnut-sized balls (do not compact!). Drop the matzo balls into the boiling water.
Bring back to a boil, then cover with a tight fitting lid and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or tupperware container.
Let cool to room temperature, then cover and refrigerate until ready to serve.
Bring the soup to a simmer. Add the chicken bouillon powder, along with more salt and pepper to taste.
Add the carrots and cooked matzo balls and simmer until the carrots are cooked and the matzo balls are hot throughout — both are ready when they float to the surface.
Ladle the soup into bowls and sprinkle with fresh parsley or dill.
