Best Ever Matzo Ball Soup

Prep Time 4

Cook Time 1 5

Total Time 5 5

3-4 pounds chicken bones
4 or 5 beef marrow bones
5 medium carrots roughly chopped
2 large parsnips roughly chopped
2 small turnips roughly chopped
2 medium parsley roots quartered, or sub in a combo of more parsnips and turnips
1 large onion roughly chopped
Several sprigs of flat-leaf parsley
1 head garlic cut in half to expose cloves
½ teaspoon black peppercorns
4 whole allspice berries or 2 whole cloves
1 large zucchini cut into ⅛-inch julienne
1 large carrot peeled, cut into ⅛-inch julienne
1 large daikon peeled, cut into ⅛-inch julienne
1 pound angel hair pasta cooked and drained, at room temperature
Kosher salt

Place chicken, marrow bones, carrots, parsnips, turnips, parsley roots, onion, and garlic in a 12-quart stockpot. Add water to cover bones and lightly simmer until foam starts to form on the top. Skim and discard the foam (schmutz) from the top.
Add parsley, peppercorns, and allspice (or cloves) and return simmer. Simmer, uncovered, over low heat for 1 hour. Cover and continue simmering stock for an additional 3 hours. Turn off heat and allow stock to steep.
Strain vegetables and bones and discard. Cool completely before storing, covered, in the refrigerator, for up to 3 days or freezing for 2 months.

In a medium mixing bowl beat eggs with a fork for 30 to 60 seconds.
Add seltzer and evoo and beat together another 15 to 30 seconds.
Add matzo meal and mix together until just combined, don't overmix. Cover and place in the refrigerator for 30 minutes or until firm.
In a medium sized pot bring 3 quarts of well-salted water to a rolling boil. Reduce heat to a simmer.
With wet or well oiled hands form matzo balls by gently rolling a spoonful of matzo ball batter to approximately 1-inch in diameter in the palm of your hands.
Drop matzo balls carefully into simmering salt water one at a time. Cover the pot and cook for 30 to 40 minutes.

To serve soup, remove the surface fat and pour broth into a large pot. Bring to a simmer over low heat and cook until warm, 10 to 15 minutes. Taste and adjust seasoning with salt and pepper, if needed.
Place a few pieces of the julianned vegetables and ¼ cup cooked angel hair in each soup bowl and ladle the hot soup over the pasta. Serve immediately.
This soup can be frozen after the surface fat is removed.