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1
Stock: Place the stock ingredients in a soup kettle and bring to a simmer over moderate heat.
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2
Partially cover the kettle and poach the chicken for 30 to 40 minutes, or until the thigh juices run clear when pierced with a kitchen fork.
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3
Remove and discard the vegetables from the soup and let the chicken cool in the stock.
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4
When the stock is cool, remove the poached chicken and refrigerate the stock and the chicken separately.
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5
Reserve the chicken for sandwiches and chicken salads.
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6
Matzo balls: In a bowl, lightly beat the eggs and combine with the seltzer.
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7
Add the chicken fat and blend.
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8
Gradually add the matzo meal, stirring until the mixture is spongy and lightly thickened.
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9
Add the parsley and seasonings and blend.
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10
Cover and refrigerate for at least 30 minutes.
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11
Remove the mixture and the stock from the refrigerator 30 minutes before preparing the soup.
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12
Skim the stock of all fat and bring to a simmer over low heat.
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13
Shape the matzo mixture into 1-inch balls, wetting your hands in cold water from time to time to prevent sticking.
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14
Increase the heat to produce a gentle boil and add the matzo balls to the soup.
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15
Partially cover the kettle and poach the matzo balls for 20 to 25 minutes, until cooked through.
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16
Test one to be sure it is cooked in the center.
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17
Ladle 2 matzo balls and broth into each heated bowl and sprinkle with the additional parsley.
