Chicken Soup With Marrow Balls

1. 1

   In a large saucepan, bring the water and the chicken to a boil.

2. 2

   Skim off any residue that accumulates.

3. 3

   Add the onions, parsnips, celery, rutabaga, turnip, kohlrabi (if using), 4 of the carrots, 4 tablespoons of the parsley, 4 tablespoons of the fresh dill and salt and pepper to taste.

4. 4

   Cover and simmer over low heat for 2 1/2 hours.

5. 5

   Strain the soup; remove the meat, celery and onion and discard or use for other purposes.

6. 6

   When the soup has cooled slightly, remove the remaining vegetables, slice them into thin strips and return to saucepan.

7. 7

   Refrigerate the strained soup until the fat congeals on the surface, about 3 hours or overnight.

8. 8

   Skim off the fat.

9. 9

   Add the zucchini and the remaining carrots.

10. 10

    Add the marrow balls and cook as in Step 3 of the marrow ball recipe.

11. 11

    Serve warm, garnished with the remaining parsley and dill.

* Per serving · 4 servings · Values may vary.