Ingredients

• 5 pounds chicken bones (wings, necks, backs, etc.)
• 4 quarts cold water
• 2 medium onions, peeled and quartered
• 2 parsnips, peeled, peeled and diced
• 2 celery stalks, diced
• 4 carrots, diced
• 1 turnip, peeled, diced
• 6 large eggs
• 2 tablespoons chicken fat (or vegetable oil)
• ½ cup seltzer water
• 1 cup matzo meal
• 1 tablespoon plus 1 teaspoon kosher salt
• ¾ cup light soy sauce
• ½ cup rice vinegar
• 1 tablespoon sambal (red chili paste)
• 1 teaspoon ground white pepper
• ¼ cup cornstarch
• 12 springs cilantro leaves, chopped

Directions

1. In a large soup pot, add the chicken and water.  Bring to a boil, then reduce heat to allow to simmer 30 minutes, uncovered.  Skim off any foam.
2. Add the parsnips, onions, celery, turnip and carrots.  Simmer for 1½ hours.
3. Meanwhile, make the matzo ball mixture.  In a medium bowl, beat 4 of the eggs.  Add the fat or oil, seltzer, matzo meal and 1 teaspoon salt.  Mix thoroughly.  Cover and refrigerate 1 hour.
4. To finish the matzo balls, bring a large pot of water to a boil.  Dip your hands into cold water and make 12 balls, about 1″ (or larger if preferred.) Carefully add each ball to the boiling water.  Cook for 25 minutes.
5. Strain the chicken soup and discard the solids. Return the soup to the pot and heat on medium.  Add soy sauce, vinegar, samba, white pepper and 1 tablespoon salt.
6. Dissolve the cornstarch with ¼ cup water in a small bowl.  Add ¼ cup of the soup to the bowl.  Slowly pour cornstarch into the pot and mix well.
7. Beat well the remaining eggs.  Remove the soup from the heat and whisk in the beaten eggs in a circular motion.
8. Add matzo balls to the soup pot.
9. When ready, serve soup hot with 1-2 matzo balls in each bowl. Sprinkle with cilantro.