NGREDIENTS
- 1 rotisserie chicken
- Matzo Balls:
- 2 large eggs, beaten
- 1 cup matzo meal
- 2 tablespoons schmaltz or vegetable oil
- ¼ cup chicken stock
- 2 tablespoons chopped parsley
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- Soup Stock:
- 28 ounces chicken stock
- 4 cloves garlic, minced
- 3 large carrots, peeled, cut into ½-inch slices
- 2 celery ribs, cut into ½-inch slices
- 1 large onion, quartered
- 2 sprigs parsley
- 2 teaspoons salt
- ½ teaspoon coarse black pepper
- Fennel fronds for garnish, if desired
DIRECTIONS
- Remove skin and bones from chicken. Shred the meat and reserve the schmaltz (chicken fat). Set aside.
- For the matzo balls, in a large bowl, stir together eggs, matzo meal, 2 tablespoons schmaltz, ¼ cup chicken stock, parsley, baking powder and 1 teaspoon salt and ½ teaspoon pepper. Cover and refrigerate.
- In a slow cooker crock, stir together shredded chicken, remaining schmaltz, 28 ounces chicken stock, garlic, carrots, celery, onion, parsley, 2 teaspoons salt and ½ teaspoon black pepper.
- Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
- Meanwhile, using rounded tablespoons, roll matzo mixture into balls. With 30 minutes remaining on HIGH or 1 hour on LOW drop the balls into the soup mixture. Cook until matzo balls are firm.
- Remove cooked parsley sprigs before serving and garnish with fennel fronds or additional parsley, if desired.
Serves: 8
