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This soup is filling and satisfying and can be a whole meal-in-one. The julienned vegetables give it a beautiful presentation as well. If you don’t eat gebrochts, these chicken balls are the perfect substitute for knaidlach.
bones of 2 chickens, extra skin and fat removed
1 whole chicken, cut in eighths, all skin removed
1 large turkey drumstick, all skin removed
1 onion, peeled
6 carrots, peeled
3 zucchinis, peeled
1 turnip, peeled
3 parsnips, peeled
1 piece ginger, about 2 inches long, peeled
1 bunch dill and/or parsley in a cheesecloth
Haddar Kosher Salt, to taste
1 and 1/2 pounds (680 grams) ground chicken
2 eggs
1 potato, cooked and mashed
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Heaven & Earth Ketchup
Place the chicken bones, chicken, and turkey in a large pot and rinse off a few times. This keeps the soup clearer. Add remaining ingredients. Cover with water and then about six to eight inches more and bring to a boil. Reduce to a simmer and let cook for six hours.
Strain, discarding the bones and unwanted veggies, and set aside chicken.
Julienne one raw carrot, one raw zucchini, and one raw parsnip. When ready to serve, add julienned vegetables to the soup and let cook for a few minutes.
Combine chicken ball ingredients and form mixture into balls.
Place in boiling soup (after it’s strained). Cook for about 1/2 an hour.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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