Spring Chicken Soup with Matzoh Balls
INGREDIENTS
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For Soup:
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3 medium leeks (about 1 1/2 pounds), top 2 inches of dark green parts discarded, then halved lengthwise and cut crosswise into thirds
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5 large carrots (about 1 pound), cut into thirds
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2 celery ribs, cut into thirds
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1 (4- to 4 1/2-pound) chicken (giblets and liver removed)
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1 small head garlic, halved crosswise
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1/3 cup sliced fresh ginger (unpeeled but skin scrubbed); from one 1/2-ounce piece
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15 long fresh flat leaf parsley stems
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15 long fresh dill stems
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12 black peppercorns
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1 tablespoon kosher salt
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4 quarts cold water
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For Matzoh Balls:
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1 cup matzoh meal, plus 1 tablespoon
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1/3 cup finely chopped flat leaf parsley
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3 tablespoons finely chopped fresh dill
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3 tablespoons rendered chicken fat
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1/2 cup chicken broth (reserved from recipe below)
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4 large eggs, separated
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Dill sprigs for garnish
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