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Export 27 ingredients for grocery delivery
Step 1
For the matzoh balls, in a large bowl, beat the egg whites and cream of tartar with a hand-held electric mixer until stiff peaks form
Step 2
In a separate bowl, combine the garlic powder, onion powder, baking soda, salt, pepper and egg yolks
Step 3
Whisk to incorporate
Step 4
Add the schmaltz, onion, beaten egg whites and matzoh meal
Step 5
Fold together until fully combined
Step 6
Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for 8 hours or overnight
Step 7
For the soup, in a large pot, bring the chicken broth to a simmer
Step 8
Add the whole chicken and return the stock to a simmer
Step 9
Cover and cook for about 70 minutes at a delicate simmer
Step 10
Remove the chicken with 2 large serving spoons and let cool for 30 minutes on a large plate, then shred the meat, discarding the skin, cartilage and bones
Step 11
To the pot of enriched broth, add the onion, carrot, celery, rutabaga, chicken meat and parsley sprigs and dill sprigs tied together with a loop of kitchen string
Step 12
Bring to a simmer
Step 13
Remove the matzoh ball batter from the fridge
Step 14
Using the vegetable oil to keep your hands moist and prevent the batter from sticking, roll golf ball-size matzoh balls and gently place in the soup
Step 15
Cover and cook over medium-low heat for 25 minutes
Step 16
Serve garnished with chopped parsley and dill
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