Chicken Soup With Marrow Balls

Name: Chicken Soup With Marrow Balls
Total time: 2 h 45 min
Yield: 12 servings
Cuisine: jewish
Ingredients: 4 quarts tepid water; 1 large cut-up chicken, preferably stewing or large roaster; 2 whole onions, peeled; 4 parsnips, peeled; 2 stalks celery with leaves; 1 rutabaga, peeled; 1 large turnip, peeled; 1 kohlrabi, quartered (optional); 6 carrots, peeled (slice 2 into matchlike sticks); 6 tablespoons chopped fresh parsley; 6 tablespoons fresh dill; Salt and freshly ground pepper to taste; 1 whole zucchini, sliced into matchlike sticks; Marrow balls (see recipe)

By Joan Nathan

Total Time: 2 hours 45 minutes, plus overnight refrigeration
Rating: 3(13)
Comments: Read comments

Featured in: Food; Passover Hand-Me-Downs

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Ingredients

Yield:12 servings

4quarts tepid water
1large cut-up chicken, preferably stewing or large roaster
2whole onions, peeled
4parsnips, peeled
2stalks celery with leaves
1rutabaga, peeled
1large turnip, peeled
1kohlrabi, quartered (optional)
6carrots, peeled (slice 2 into matchlike sticks)
6tablespoons chopped fresh parsley
6tablespoons fresh dill
Salt and freshly ground pepper to taste
1whole zucchini, sliced into matchlike sticks
Marrow balls (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
In a large saucepan, bring the water and the chicken to a boil. Skim off any residue that accumulates. 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. Cover and simmer over low heat for 2½ hours.
Step 2
Strain the soup; remove the meat, celery and onion and discard or use for other purposes. When the soup has cooled slightly, remove the remaining vegetables, slice them into thin strips and return to saucepan.
Step 3
Refrigerate the strained soup until the fat congeals on the surface, about 3 hours or overnight. Skim off the fat.
Step 4
Add the zucchini and the remaining carrots. Add the marrow balls and cook as in Step 3 of the marrow ball recipe. Serve warm, garnished with the remaining parsley and dill.