Ingredients:
Broth:
1 whole rotisserie chicken, meat removed and shredded, bones reserved
1 medium yellow onion, peeled and chopped
4 garlic cloves, peeled
2 carrots, peeled and chopped
2 celery stalks, chopped
1 parsnip, peeled and chopped
2 teaspoons salt
1 teaspoon black peppercorns
9 cups of water
¼ cup Seasons Sherry Reserva Wine Vinegar
Matzo Balls:
4 eggs
¼ cup Seasons Arbequina Extra Virgin Olive Oil
¼ cup chicken broth (above)
1 cup matzo meal
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
2 teaspoon fresh chives, chopped
1 teaspoon salt
½ teaspoon baking powder
Soup Assembly:
2 tablespoons Seasons Roasted Shallot Infused Olive Oil
½ cup yellow onion, peeled and diced
½ cup carrots, peeled and diced
½ cup parsnips, peeled and diced
½ cup celery, diced
Chopped parsley, chives, and dill, for garnish
Directions:
To make the broth, place the rotisserie chicken bones, onion, garlic, carrot, celery, parsnip, salt, and peppercorns in a large pot or Dutch oven, cover with water and Sherry Wine Vinegar.
Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for 2 hours, stirring occasionally.
Strain the broth through a fine mesh strainer and set aside to cool at room temperature before refrigerating.
To make the matzo balls, place eggs, olive oil, and broth in a large bowl, whisk to combine. Add the matzo meal, dill, parsley, chives, salt, and baking powder to the bowl and whisk to combine. Cover and refrigerate overnight to set.
To assemble the soup, heat the Shallot Infused Olive Oil in a large pot or Dutch oven over medium-high heat. Once hot, add the onion, carrots, parsnips, and celery to the pot, and sauté for 3 minutes.
Add the broth (approximately 8 cups) and bring to a boil.
Using a small scoop or tablespoon measure, portion the matzo mix and roll into balls. Gently drop the balls into the soup and reduce the heat to low. Cover the pot and cook for 20 minutes or until the balls are cooked through and float on the surface of the soup.
Using a slotted spoon, remove the matzo balls from the soup and divide them between bowls.
Add the reserved chicken meat to the bowls. Ladle the soup over the chicken and matzo balls and garnish with fresh herbs before serving. Serves 6.
