If you’re making this soup for Passover, you can keep the celeriac root for the Seder and use it as the karpas in salt water.
Adding a little white wine into your chicken soup is a trick that can work with your family’s recipe as well.
As with any chicken soup it’s better to prepare it the day before, let it cool overnight and skim the fat the next day.
For the soup:
3.50 - 4 lb. whole chicken
12 cups of cold water
2 stalks celery, cut to thirds
2 peeled carrots, cut to 1” long pieces
1-2 celeriac roots, cut into 2” cubes
1 yellow onion, cut into quarters
5 parsley sprigs
1/4 cup white wine
Kosher salt and black pepper to taste
For the spinach matza balls:
1/2 cup corn or canola oil
1/2 cup sparkling water
2 teaspoons table salt
1/2 teaspoon black pepper
A pinch of nutmeg
2 cups matza meal
4 oz. steamed, squeezed and chopped spinach
1. Start with the soup: In a large pot put the chicken and water and bring to boil over high heat. Skim the foam, add the vegetables and herbs and bring to boil again. Lower the heat to minimum, cover the pot and continue to cook for 1.5 hours.
2. Prepare the spinach matzo balls: In a bowl mix the eggs, oil, water, salt, pepper and nutmeg. Add the matzo meal and the spinach, cover with plastic wrap and refrigerate for 30 minutes or more.
3. When the soup is done cooking remove the chicken and the vegetables (keep for another use, if you wish). Add the wine and salt and pepper to taste.
4. Form small 1” round ball from the matza ball mixture and cook in the soup for 30 minutes. Serve hot.
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