Chicken and Matzo Meatballs in Rich Chicken Broth

Name: Chicken and Matzo Meatballs in Rich Chicken Broth
Yield: serves 4 to 6
Ingredients: 3 pounds chicken backs and wings or other parts; 1/2 yellow or white onion, halved; 1 small carrot, cut into large chunks; 1 rib celery, cut into large chunks; 3 fresh flat-leaf parsley sprigs; 2 fresh thyme sprigs or 1/2 teaspoon dried thyme; 4 cups chicken broth (page 5); 4 cups water, or as needed; 2 large eggs; 1 tablespoon butter or schmaltz, melted; 6 tablespoons matzo meal; 1/2 pound ground chicken; 1 teaspoon kosher salt; 2 tablespoons finely chopped scallion, white and light green parts; 2 tablespoons chopped fresh flat-leaf parsley

January 24, 2012

Uncomplicated, straight from the heart of the cook to the mouth and belly of the diner via the stove, a bowl of matzo balls in chicken soup is a sure-bet comfort food. With chicken in the matzo balls and the homemade “twice-cooked” broth, that simple bowl of comfort food becomes a substantial meal. It is a good idea to make the broth and meatball mixture the day before, so that when you’re ready to eat, there’s not a long wait. Also, that way you can use the fat that congeals on top of the broth, the schmaltz, in place of butter in the matzo balls.

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