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Makes 10 and 3/4 cups (2 and 1/2 liters) soup
1 whole chicken, cut into quarters
1 large onion, quartered
2 carrots, peeled and cut into quarters
2 stalks celery, cut in half crosswise
4 cloves garlic, peeled
2-inch (5-centimeter) chunk of fresh ginger
2 parsnips, peeled and cut in half
1 fennel bulb, quartered
1/2 cup (40 grams) sliced shiitake mushrooms, about 4 large
1 cup (25 grams) Italian parsley leaves
1 cup (25 grams) fresh dill
2 bay leaves
1 teaspoon Manischewitz Kosher Salt
1 tablespoon black peppercorns
1 teaspoon mustard seeds (optional, kitniyot)
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
7 cups (1.7 liters) water or to the maximum fill line
4 large eggs
3 tablespoons oil
2 tablespoons chopped herbs, such as a combination of parsley, thyme, and dill
1 and 1/2 teaspoons Manischewitz Kosher Salt
pinch white pepper
1/3 cup (79 milliliters) seltzer
1 cup (127 grams) Manischewitz Matzo Meal
Place the chicken pieces into the five to six quart inner pot. Add the onions, carrots, celery, garlic, ginger, parsnip, fennel, mushrooms, parsley, dill, bay leaves, salt, peppercorns, mustard seeds, fennel seeds, cumin seeds, and water.
Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 45 minutes.
To make the matzo balls, place the eggs, oil, herbs, salt, pepper, and seltzer into a large bowl and whisk together. Add the matzo meal and whisk well. Cover loosely with plastic and place into the fridge for at least one hour. Wet your hands and shape into balls about one and a half inches (four centimeters) diameter and place onto a plate.
When the soup cooking time is complete, let the pot sit to naturally release the pressure for 30 minutes and as long as two hours. Turn the steam release handle to the Venting position. Press Cancel and open the lid. Let cool. Taste the soup and add more salt or pepper if necessary. Strain through a large sieve into a large container or other pot. Let cool.
If you are saving the soup as stock, place into containers in two-, four-, or six-cup (473 ml, one liter, or one and a half liters) amounts and label to use or freeze.
If serving as soup, strain the soup. Separate out three cups (710 ml) of soup and set aside. Press Sauté to bring the soup to a boil. Add the matzo balls and press Cancel. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 15 minutes. When the cooking is complete, allow the pot to sit for 10 minutes to naturally release the pressure. Turn the steam release handle to the Venting position to release any additional pressure, and remove the lid. Return the reserved soup to the pot and press Warm to warm the soup. Serve the soup with the matzo balls.
Reprinted with permission from The Instant Pot Kosher Cookbook Text © 2020 Paula Shoyer. Published by Sterling Epicure. Photography by Bill Milne.
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