1 medium turnip (white & purple) cut into large chunks
1/2 bunch parsley, rinsed
1/2 bunch dill, rinsed
1 tablespoon kosher salt
1/2 teaspoon white pepper
4 tablespoons canola oil
4 tablespoons cold seltzer or sparkling water
1 teaspoon kosher salt
1/4 teaspoon white pepper
2/3 cup matzo meal
A medium bowl of ice water (for dipping hands)
A large pot, half filled with lightly-salted water
Salt and pepper
Prepare the chicken soup: Put the chicken and vegetables into a large soup kettle or dutch oven. Sprinkle with salt and pepper. Add 10 cups cold water. Bring to a boil. Reduce heat to a simmer. Cook, uncovered. After 10 minutes skim the white foam that rises to the surface. Continue to simmer gently, uncovered, for 1 1/2 to two hours longer, until the broth is rich and concentrated.
Pour the broth and vegetables through a mesh strainer, set over a large bowl or pot. The vegetables will not be needed for this recipe.
Defat the broth either by using a spoon to skim the fat that floats on the surface or by chilling the soup in the refrigerator overnight. The chilled fat will form a solid layer on the top, which is easy to scoop off.
Make the matzo balls: In a medium bowl whisk the eggs and oil until combined. Add the seltzer, salt and pepper. Whisk gently to combine. Slowly sprinkle in the matzo meal while whisking with a fork, until it’s fully incorporated. Cover the bowl with plastic wrap and chill in the fridge for 45 minutes to an hour.
Bring a large pot of salted water to a boil. Set a bowl of ice water on the counter near the stove. Dip your hands in the ice water. Scoop a heaping teaspoon of matzo ball dough into the palm of your hand and roll lightly with wet hands. It should be about the size of a ping pong ball. (It will get much bigger when it’s cooked) Drop the ball into the boiling water. Repeat with the rest of the dough. You should have about 15-18 balls. Lower the heat to a simmer. Cover and cook the matzo balls for 45 minutes. Remove from heat. They can sit in the water as it cools.
To Serve: Bring the chicken soup to a boil. Ladle 1-cup portions into bowls. Using a slotted spoon, add 1 or 2 matzo balls to each bowl. Season with salt and pepper, to taste. Garnish with a sprig of dill or parsley, if you like.
Matzo balls can be cooled and stored in the fridge in their salty water for 24 hours. They can also be frozen in salty water. Chicken soup can be stored in the fridge for up to 3 days. It also freezes really well. To reheat: heat soup and matzo balls in separate pots. Serve in bowls, as above.