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1
Put chicken and water in large stockpot; heat to simmer.
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2
Skim off surface.
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3
Add onions, parsnips, celery ribs and leaves, rutabaga, turnip, kohlrabi, 4 of the carrots, parsley sprigs, dill, salt and pepper.
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4
Cover and simmer 2 1/2 hours.
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5
Adjust seasoning to taste.
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6
Remove the chicken from the stockpot; refrigerate and reserve for another use.
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7
Strain broth through colander lined with cheesecloth; discard vegetables.
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8
Refrigerate broth.
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9
Remove congealed fat from soup (if desired, save 2 tbsp (30 ml) for the matzo balls).
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10
For Matzo balls, beat eggs with fork in medium bowl.
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11
Add oil, broth, matzo meal, parsley, ginger, and salt and pepper to taste; mix well.
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12
Cover; refrigerate 30 minutes.
-
13
Heat large pot of salted water to boil.
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14
Moisten hands with cold water.
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15
Roll mixture into balls slightly smaller than golf balls; drop into boiling water.
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16
Cover and simmer until plump and cooked through, about 30 minutes.
-
17
Reheat broth.
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18
Cut remaining 2 carrots into julienned strips.
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19
Add carrots; simmer until tender, about 10 to 15 minutes.
-
20
Transfer cooked matzo balls to hot soup.
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21
Serve garnished with chopped parsley.
