• 1 whole chicken, about 3 lbs. each
• 3 large carrots, scraped and cut into 1 inch strips
• 2 celery stalks, cut into 1 inch strips
• 1 large turnip, peeled and cut into 1 inch strips
• 3 parsnips, scraped and cut into 1 inch strips
• 2 cups leek, coarsely chopped, including some green
• 2-1/4 quarts chicken soup or broth
• 4 eggs, lightly beaten
• 1/2 cup water or seltzer
• 1/4 cup plus 2 Tbs. schmaltz or oil, melted
• 1 cup matzo meal

Place first 7 ingredients in a pot just large enough for chicken to be covered with liquid. Bring to a boil over high heat. Reduce heat to low, partially cover and simmer 1 hour, occasionally skimming film from top.

Combine eggs, water, schmaltz and salt and pepper to taste in a bowl. Mix thoroughly. Gradually stir in matzo meal. Cover and refrigerate at least 1 hour. Bring a large pot of water to a boil. Using about 2 tablespoons for each ball, form matzo balls with moistened palms. Drop balls into boiling water. Cover and simmer about 30 minutes.

Carve chicken into serving portions. Put some soup and vegetables, a matzo ball or two, and a piece of chicken in each individual warmed soup bowl.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 805, fat 46.3g, 52% calories from fat, cholesterol 257mg, protein 49.3g, carbohydrates 48.7g, fiber 6.9g, sugar 8.2g, sodium 1352mg, diet points 19.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.1, Fruit: 0.0, Bread: 1.7, Lean meat: 5.8, Fat: 5.3, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc.