Jewish chicken soup

Method

• step 1

  The day before you want to serve the soup, put the whole chicken and any extra bones in your largest lidded pan.

• step 2

  Halve the onions through the roots (leaving the skins on – they will add colour) and add to the pan with the remaining ingredients plus 2 tsp of salt. Add enough cold water to cover.

• step 3

  Bring the soup to a boil over a high heat, skimming off (and discarding) any foam with a big metal spoon. As soon as the water boils, turn the heat down to a very low simmer. Partially cover the pan and leave to cook gently for 1 hour 30 minutes, until the meat is falling off the bones.

• step 4

  Remove the chicken from the pot but continue to simmer the broth. Strip the meat from the bones, tearing some of the chicken into pieces to serve in the soup – save the rest to use in salads, sandwiches or pies.

• step 5

  Return the bones and cartilage to the pot and simmer gently for a further 1 hour-1 hour 30 minutes. Strain the soup into a large container or pan, discarding the vegetables and bones. Leave to cool completely then refrigerate overnight.

• step 6

  By morning, the fat will have risen to the surface – skim it off and refrigerate it. It can be used for fabulous roast potatoes and to make the matzo balls.

• step 7

  To make the matzo balls, use electric beaters to whisk the eggs with ½ tsp of salt and a few grinds of pepper until thick and creamy. Beat in the schmaltz – the mixture should now be light and foamy.

• step 8

  Mix the 60ml of chicken soup and matzo meal, and fold into the egg mixture – it will be very sloppy. Cover and refrigerate for at least 2 hours or overnight to hydrate the matzo meal and firm it up enough to be easy to handle.

• step 9

  Scoop tennis-table-ball-sized amounts from the mixture and, with moistened hands, gently roll into balls. Put them on a plate.

• step 10

  Fill a large, shallow pan with water and add the chicken soup powder. Bring the water to a boil and gently lower in the matzo balls. Reduce the heat to a gentle simmer, cover with a lid and cook for 30 minutes – they will puff up nicely.

• step 11

  In the meantime, check the soup for seasoning – it may need more salt – add some of the reserved chicken to the pot, and heat it up.

• step 12

  When the matzo balls are ready, carefully remove them from the pot with a slotted spoon and place two or three in each bowl. Add the hot chicken and soup. Sprinkle with the chopped parsley leaves.