Ingredients:

For the Stew:

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 celery stalk, sliced
• 1 turnip or parsnip, sliced

• 1 whole chicken (about 4 lbs), cut into pieces
• 2 carrots, sliced
• 1 cup peas (fresh or frozen)
• 2 tbsp chopped parsley or dill, for garnish
  

• 4 large eggs, beaten
• 2 tbsp schmaltz (from the stew) or vegetable oil
• ¼ cup + 2 tbsp chicken or vegetable stock
• 1 cup matzo meal
• ¼ tsp Ground Nutmeg
• 2 tbsp grated ginger
• 2 tbsp chopped parsley, dill, or cilantro
• Salt and Black Pepper

Instructions:

1. Heat oil in a large pot over medium-high heat. Sauté onion, celery, and turnip with a pinch of salt for 5 minutes. Add chicken and cover with 5 cups of water. Bring to a boil, then simmer for 30 minutes, skimming the surface. Cool, refrigerate for a few hours or overnight, and skim 2 tbsp chicken fat for the matzo balls.
2. Mix eggs, schmaltz or oil, stock, matzo meal, nutmeg, ginger, parsley, salt, and pepper in a bowl. Cover and refrigerate for at least 3 hours or overnight.
3. Shred the chicken into bite-sized pieces, discarding skin and bones. Return chicken to the pot, bring to a boil, and add carrots and peas. Season with salt and pepper.
4. Drop spoonfuls of the matzo ball mixture into the simmering stew. Cover and cook for about 20 minutes, until the matzo balls are cooked through. Garnish with fresh dill or parsley and serve hot.