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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 3851 kcal 193 %
- Fat 246 g 379 %
- Saturated 72 g 361 %
- Carbs 139 g 46 %
- Fiber 26 g 105 %
- Protein 267 g 533 %
- Cholesterol 1685 mg 562 %
- Sodium 7388 mg 308 %
- Calcium 978 mg 98 %
- Magnesium 529 mg 126 %
- Potassium 5478 mg 117 %
- Iron 30 mg 165 %
- Zinc 22 mg 197 %
- Phosphorus 2584 mg 369 %
- Vitamin A 4715 µg 524 %
- Vitamin C 160 mg 178 %
- Thiamin (B1) 2 mg 126 %
- Riboflavin (B2) 3 mg 233 %
- Niacin (B3) 90 mg 563 %
- Vitamin B6 7 mg 501 %
- Folate equivalent (total) 569 µg 142 %
- Vitamin B12 6 µg 231 %
- Vitamin D 6 µg 43 %
- Vitamin E 12 mg 79 %
- Vitamin K 696 µg 580 %
Spring Chicken Soup with Matzo Balls
Ingredients
- 3 medium leeks (about 1 1/2 pounds), top 2 inches of dark green parts discarded, then halved lengthwise and cut crosswise into thirds
- 5 large carrots (about 1 pound), cut into thirds
- 2 celery ribs, cut into thirds
- 1 (4- to 4-1/2 pound) chicken (giblets and liver removed)
- 1 small head garlic, halved crosswise
- 1/3 cup sliced fresh ginger (unpeeled but skin scrubbed); from one 1/2-ounce piece
- 15 long fresh flat leaf parsley stems
- 15 long fresh dill stems
- 12 black peppercorns
- 1 tablespoon kosher salt
- 4 quarts cold water
- 1 cup matzo meal, plus 1 tablespoon
- 1/3 cup finely chopped flat leaf parsley
- 3 tablespoons finely chopped fresh dill
- 3 tablespoons rendered chicken fat
- 1/2 cup chicken broth (reserved from recipe below)
- 4 large eggs, separated
- Dill sprigs for garnish
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