Chicken Soup with Rosemary Matzo Balls

At Blue Hill at Stone Barns in Pocantico Hills, New York, chef Dan Barber prepares this soup with seasonal chicken (raised in late spring, summer and fall), using wings, backs, necks and feet. His recipe yields almost eight quarts of broth, so there's plenty to freeze. He likes serving the soup with fluffy matzo balls laced with rosemary.

Nutrition Information

133 Calories

37g Carbohydrates

22g Protein

438mg Potassium

7g Fiber

15g Sugar

Ingredients

5 pounds chicken wings
2 tablespoons vegetable oil
4 large onions, finely chopped
7 pounds chicken backs, necks and feet
6 carrots—4 finely diced, 2 sliced 1/2 inch thick
2 celery ribs, finely diced
5 bay leaves
2 heads of garlic, halved crosswise
5 large thyme sprigs
2 rosemary sprigs
2 teaspoons black peppercorns
Water
1/4 cup sherry vinegar
Salt
4 large eggs
1/4 cup reserved chicken fat or unsalted butter
1/4 cup club soda
2 scallions, white and tender green parts only, sliced paper-thin
1/2 teaspoon minced rosemary
1/2 teaspoon salt
1/2 cup plus 4 teaspoons matzo meal
2 leeks, white and tender green parts only, thinly sliced
2 skinless boneless chicken breast halves, cut into 3/4-inch dice (about 1 1/4 pounds)
2 skinless, boneless chicken thighs, cut into 3/4-inch dice (about 10 ounces)