Chicken Matzo Ball Stew

cooking.nytimes.com

Randy Kepple

subheading: For the Stew:

2 tablespoons olive oil

1 large onion, peeled and cut in large chunks

1 celery stalk, sliced in chunks

1 turnip or parsnip, scrubbed, halved if large, and cut in thick slices

Salt

1 cut-up chicken with bones (about 4 pounds)

2 carrots, peeled and cut in thick rounds

1 cup fresh or frozen peas

2 tablespoons chopped parsley or dill, for serving

subheading: For the Matzo Balls:

4 large eggs, beaten

2 tablespoons schmaltz (from the stew) or vegetable oil

¼ cup plus 2 tablespoons chicken stock or vegetable stock

1 cup matzo meal

¼ teaspoon ground nutmeg

2 tablespoons freshly grated ginger

2 tablespoons finely chopped parsley, dill or cilantro

Coarse kosher salt and black pepper

Directions at cooking.nytimes.com

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