Ok to eat even if you're not jewish
It takes two days but is sooo worth it. We put the chicken back in the soup and put rice or pasta instead of matza balls and I usually throw some extra veggies in too. But do it however you'd like
8 cups cold water
6-pound chicken (preferably fowl), quartered
3 carrots, peeled and halved lengthwise
3 stalks celery (with leaves), halved crosswise
2 medium onions, peeled and quartered
1 large leek, trimmed and halved lengthwise
1 large parsnip, peeled and halved lengthwise
1 medium purple-topped turnip, halved
1 medium celery root, peeled and halved
1. In large soup pot, bring the water to a boil. Add the chicken, cover, and simmer steadily for 45 minutes.
2. Lightly skim the liquid. Add the carrots, celery, onions, leek, parsnip, turnip, and celery root. The chicken and vegetables should be covered with water; add more, if necessary. Cover the pot and continue simmering for 45 minutes. Remove the pot from the heat. Uncover it and let the soup sit for 10 minutes.
3. Use two large spoons to lift the chicken from the liquid; set it aside for other use. Remove the carrots from the pot and set them aside for tomorrow.
4. Set a fine strainer over a large bowl. Strain the remaining soup into the bowl. Gently shake the strainer to release the liquid, but do not press down on the solids. Discard the vegetables in the strainer. Let the soup cool, then cover and refrigerate overnight
FOR THE SECOND DAY
2 CARROTS, PEELED AND SLICED LENGTHWISE
2 STALKS CELERY (WITH LEAVES), HALVED CROSSWISE
1 MEDIUM ONION, PEELED AND QUARTERED
1 LARGE LEEK, TRIMMED AND HALVED LENGTHWISE
1 LARGE PARSNIP, PEELED AND HALVED LENGTHWISE
SMALL BUNCH EACH OF PARSLEY AND DILL, TIED TOGETHER
1 TABLESPOON COARSE OR KOSHER SALT (2 TEASPOONS IF USING TABLE SALT)
TEASPOON GROUND WHITE PEPPERPINCH OF SUGAR ^^CUBE KNORR'S BEEF BOULLION
2 DROPS LIME JUICE
1 TABLESPOON RESERVED FAT (FROM TOP OF SOUP)
FEW EXTRA SPRIGS PARSLEY (FOR GARNISH)
1. Lift off the congealed fat from the top of the soup; reserve it in small bowl. Return the soup to the pot.
2. Bring it just to a simmer, add the carrots, celery, onion, leek, parsnip, parsley, and dill. Cover the pot and let the soup simmer steadily for 30 to 35 minutes or until the carrots are tender. Do not let it boil. Remove the pot from the heat. Uncover it and let the soup sit for 10 minutes.
3. Set a fine sieve over a large bowl. Pour the contents of the pot through the sieve. Do not press down on the vegetables. Discard the vegetables in the sieve.
4. Return the soup to the pot. Slice the reserved carrots and add them to the soup. Reheat until the first bubbles appear on the surface. Add the salt, pepper, sugar, boullion cube, lime juice, and reserved fat. Adjust the seasonings to suit your taste. Add the cooked matzo balls and serve at once, garnished with parsley.