Matzo Ball Soup with Rainbow Carrots and Asparagus

Directions

Pat dry the chicken. Using your fingers and a paring knife, remove the skin and any loose patches of fat and reserve. Using a boning knife, remove the legs and split into drumsticks and thighs. Debone the breast and tenderloin by slicing along the breastbone and then next to the breast plate. Season the chicken – including the neck and body – with 2 tsp. salt and 1 tsp. black pepper. Put all the chicken except the breasts in a large pot. Add the remaining broth ingredients, cover with 5 qt. cold water. Cover and bring to a boil. Reduce the heat to a gentle simmer, add the breasts and cook, occasionally skimming any fat or foam from the surface, until the breasts are just cooked through, about 20 minutes. Transfer the chicken to a large plate and let cool. Simmer the broth uncovered for another 2 hours. Strain the broth through a fine mesh sieve; discard the solids. You should have approximately 21/2 qt. liquid; add water to bring to 21/2 qt. if you have less than this amount. Season with salt and pepper to taste. Shred the chicken breasts and stir into the broth.

Put the reserved chicken skin and fat in a small nonstick pan over medium-low heat. Cook, stirring occasionally with a silicone spatula, until the skin browns lightly and renders most of its fat, about 20 minutes. Carefully, pour off the fat into a small bowl; you should have approximately 2 Tbs. Discard the skin. In a medium bowl, whisk the eggs, 2 Tbs. of the schmaltz, the oil, 1/3 cup water, parsley, dill, 2 tsp. salt, and 1/2 tsp. black pepper. Fold in the matzo meal and mix well. Cover with plastic wrap and refrigerate overnight. Fill another large pot with water, add a couple Tbs. salt, and bring to a boil. Using a tablespoon measure, gather heaping portions of the matzo mixture and then use wet hands to lightly shape into 24 balls. Drop into the boiling water. Cover the pot and simmer, flipping occasionally, until the balls puff up and completely cook through , 25 to 30 minutes. Remove with a slotted spoon and immediately stir into the soup. Let the soup cool to room temperature, cover, and refrigerate for up to 3 days. Put the soup over medium-low heat, add the carrots, cover, and gently simmer, stirring occasionally, until the carrots are tender and the matzo balls are completely heated through , 25 to 30 minutes. Stir in the asparagus, herbs, and scallions. Ladle the soup into shallow bowls and serve.