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1
Preheat the oven to 425.
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2
Spread the chicken wings in a large roasting pan and roast for about 30 minutes, until golden brown.
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3
Meanwhile, in a large stockpot, heat the vegetable oil.
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4
Add the onions, cover and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
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5
Uncover and cook, stirring frequently, until the onions are lightly browned, about 5 minutes longer.
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6
Add the chicken backs, necks and feet, the diced carrots, celery, bay leaves, garlic, thyme, rosemary, peppercorns and 8 quarts of water and bring to a light boil, skimming any scum that rises to the surface.
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7
Add the roasted chicken wings to the stockpot.
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8
Place the roasting pan over 2 burners, add the vinegar and 2 cups of water and simmer over high heat, scraping up any browned bits.
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9
Add the liquid to the pot and simmer gently over moderate heat for 2 1/2 hours.
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10
Carefully strain the stock into another large pot and discard the solids, including the wings.
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11
You should have about 8 quarts.
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12
Let the stock cool, then spoon off all of the chicken fat and reserve it for the matzo balls.
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13
Season the chicken stock lightly with salt.
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14
In a medium bowl, whisk the eggs with the chicken fat, club soda, scallions, rosemary and salt.
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15
Whisk in the matzo meal.
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16
Refrigerate for 1 hour, until slightly firm.
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17
Bring a small saucepan of salted water to a boil.
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18
Add the sliced carrot and leeks and cook over high heat until tender, about 7 minutes; drain.
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19
In a saucepan, bring 2 cups of the stock to a simmer.
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20
Add the diced chicken breast and thighs and cook over moderately low heat until just white throughout, about 6 minutes.
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21
Transfer the chicken to a plate; reserve the broth for another use (see Note).
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22
Bring a large saucepan of the chicken stock to a simmer.
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23
Scoop rounded tablespoons of the matzo mixture into balls (about 2 dozen balls) and add them to the simmering stock.
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24
Cover and cook over very low heat until the matzo balls are tender, fluffed and cooked through, about 25 minutes.
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25
Using a slotted spoon, transfer the matzo balls to a clean pot.
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26
Add the chicken, carrots and leeks and 8 cups of the stock and bring to a simmer.
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27
Ladle the soup and matzo balls into bowls and serve.
