This soup is filling and satisfying and can be a whole meal-in-one. The julienned vegetables give it a beautiful presentation as well. If you don’t eat gebrochts, these chicken balls are the perfect substitute for knaidlach.
- chicken bones - of 2 chicken, extra skin and fat removed
- whole chicken - 1, cut in eighths, all skin removed
- turkey drumstick - 1 large, all skin removed
- onion - 1, peeled
- carrots - 6, peeled
- zucchini - 3, peeled
- turnip - 1, peeled
- parsnips - 3, peeled
- ginger - 1 piece, about 2 inches long, peeled
- dill and/or parsley - 1 bunch, in a cheesecloth
- kosher salt - to taste
- Chicken Balls:
- ground chicken - 1 1/2 lbs
- eggs - 2
- potato - 1, cooked and mashed
- salt - 1 tsp
- pepper - 1/2 tsp
- ketchup - 1 tbsp
Place the chicken bones, chicken, and turkey in a large pot and rinse off a few times. This keeps the soup clearer. Add remaining ingredients. Cover with water and then about 6–8 inches more and bring to a boil. Reduce to a simmer and let cook for 6 hours.
Strain, discarding the bones and unwanted veggies, and set aside chicken. Julienne 1 raw carrot, 1 raw zucchini, and 1 raw parsnip. When ready to serve, add julienned vegetables to the soup and let cook for a few minutes.
Combine chicken ball ingredients and form mixture into balls. Place in boiling soup (after it’s strained). Cook for about ½ an hour. To make in advance, cook in boiling salted water, freeze, and rewarm in the soup for about 1 hour.
Tip: Put the bones and any vegetables you don’t eat into cheesecloth for easy cleanup.