SOUP DISH CHICKEN MATZO BALL SOUP (SERVES 6-8).
INGREDIENTS 1 chicken with extra giblets (use kosher chicken, if you like) 3 chicken stock cubes (you can use kosher stock, if you like) 1 bay leaf 10 peppercorns 4 carrots, sliced 2 onions, peeled, root intact 2 celery sticks, sliced 1 swede, peeled and cut into chunks 1/2 small pack parsley, roughly chopped challah bread, to serve (optional) For the matzo balls 1 1/2 tbsp fat from the chicken soup 1 egg, beaten 100g matzo meal Method 1. Wipe the chicken with kitchen paper and put it in a large saucepan with the giblets. Cover with water and bring to the boil. Once boiling, reduce the heat to a simmer. Skim away any scum with a large spoon or ladle every few mins for about 30 minutes until no more comes to the surface. Crumble in the stock cubes and add the bay leaf, peppercorns and vegetables 2. Bring to the boil again, then reduce the heat to very low. Cover and simmer gently for three to three and a half hours. 3. Leave the soup to cool a little, then transfer to the fridge overnight. 4. Once chilled, the fat from the soup will rise to the top. Save one and a half tablespoons for the matzo balls and set aside, then use a large spoon to remove as much as you can. Remove the chicken, shred all the meat, then add it back to the pan. Put the soup back on the heat and skim away any remaining fat while you bring it to the boil.
5. Make the matzo balls by combining the fat, egg, matzo meal and 1/2 tbsp warm water. Stir into a paste, adding a little more water if needed, then chill for 10 to15 minutes. Roll into 12 small balls.
6. Drop the matzo balls into the soup for a few minutes. Scatter with parsley and serve with challah bread, if you like.