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1
Make the Chicken Soup In a large pot, bring the chicken stock to a simmer.
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2
Add the chicken and return the stock just to a simmer.
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3
Cover the chicken with a small plate to keep it submerged and cover the pot.
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4
Reduce the heat to maintain a very low simmer; simmer until the chicken is cooked through, about 1 1/2 hours.
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5
Remove the chicken and let cool slightly, then shred the meat; discard the skin and bones.
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6
Strain the soup into a heatproof bowl.
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7
Skim off the fat and return the soup to the pot.
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8
Meanwhile, Make the Matzoh Balls In a large bowl, combine the matzoh meal, salt, garlic, baking powder and baking soda.
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9
In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and onion.
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10
In a separate bowl, beat the 3 egg whites with an electric hand mixer until stiff peaks form.
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11
Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated.
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12
Gently fold in the remaining whites until no streaks remain.
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13
Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for about 20 minutes or overnight, until firm.
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14
Meanwhile, Make the Matzoh Balls Line a baking sheet with plastic wrap.
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15
In a small bowl, combine the vegetable oil with 1 tablespoon of water.
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16
Scoop 1-tablespoon-size mounds of the matzoh batter onto the baking sheet.
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17
Using the oil-and-water mixture to keep your hands moist, roll each scoop of batter into a ball, handling them as gently as possible.
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18
Meanwhile, Make the Matzoh Balls Return the chicken soup to a simmer.
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19
Add the carrot, celery, onion, rutabaga, dill and parsley and season with a big pinch each of salt and pepper.
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20
Add the matzoh balls.
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21
Cover and cook over moderate heat, turning the matzoh balls a few times, until they are plump and cooked through, about 25 minutes.
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22
Stir the shredded chicken into the soup and cook just until the meat is warmed through, about 2 minutes.
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23
Remove the herb sprigs.
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24
Season the soup with salt and pepper and serve immediately.
