Tested and Perfected by Food and Wine Passover Matzoh-Ball Soup
© Stephanie Meyer  Passover Matzoh-Ball Soup    • ACTIVE: 1 HR
• SERVINGS: 8 to 10 servings  Andrew Zimmern’s Kitchen
Adventures   Chicken Soup    1. 2 quarts chicken stock or low-
sodium broth   2. One 3-pound chicken  Matzoh Balls    1. 1 1/4
cups matzoh meal   2. 2 1/2 teaspoons kosher salt   3. 1/2
teaspoon granulated garlic   4. 1/2 teaspoon baking powder   5.
1/2 teaspoon baking soda   6. 5 large eggs, 3 separated   7. 1/4
cup melted chicken fat (schmaltz) or vegetable oil   8. 1/4 cup
minced onion   9. 1 tablespoon vegetable oil, for forming the
matzoh balls  To Finish    1. 1 large carrot, thinly sliced   2.
2 celery ribs, thinly sliced   3. 1 small onion, cut into
1/2-inch dice   4. 1/4 pound rutabaga, peeled and cut into
1/2-inch dice   5. 4 large dill sprigs   6. 4 large parsley
sprigs   7. Kosher salt   8. Freshly ground pepper   2.
MEANWHILE, MAKE THE MATZOH BALLS In a large bowl, combine the
matzoh meal, salt, garlic, baking powder