Ingredients

The following ingredients have 8 Servings
  • 2 whole chickens<br>
  • 4 yellow onions, unpeeled and quartered
  • 4 garlic heads, unpeeled and cut in half crosswise
  • 6 carrots, peeled and cut into 1-inch slices
  • 3 1/2 gallons water
  • 1/2 cup black peppercorns<br> <br>
  • 4 Tbs. canola oil or chicken fat
  • 4 eggs, beaten
  • 1 cup matzo meal
  • 1 tsp. salt
  • 1/4 to 1/2 tsp. cinnamon<br> <br>
  • 1 Tbs. extra-virgin olive oil
  • 2 bunches of ramp tops, roughly chopped, or 2 bunches of spinach, trimmed and leaves chopped
  • Salt and freshly ground pepper. to taste

Instruction

  • To prepare the stock and chickens, place 1 chicken and half of the onions, garlic and carrots in a smoker and smoke on high for about 15 minutes. Transfer the smoked chicken and vegetables to a large stockpot. Add the water and peppercorns and simmer for 4 hours, skimming off the foam every 25 minutes. Strain the stock, reserving the chicken and discarding the vegetables.
  • Place the other chicken and the remaining onions, garlic and carrots in a stockpot, pour in the stock and simmer for 2 hours. Strain the stock, reserving the chicken and discarding the vegetables. Shred the meat from both chickens, discarding the skin and bones. Set the shredded chicken aside.
  • To prepare the matzo balls, in a bowl, stir together the canola oil, eggs, matzo meal, salt and cinnamon. Cover and refrigerate for 1 hour. Using your hands, shape the matzo mixture into 1-oz. balls. In a stockpot, bring the stock to a boil, add the matzo balls and simmer until they are cooked through, 15 to 20 minutes.
  • Meanwhile, in a sauté pan over medium-high heat, warm the olive oil. Add the ramp tops or spinach and sauté, stirring occasionally until wilted. Season with salt.
  • To serve, divide the shredded chicken and sautéed ramps or spinach among 8 bowls. Add 2 matzo balls to each bowl and ladle in some stock. Season with salt and pepper and serve immediately. Serves 8.
  • Recipe by Chef Michael Solomonov, Zahav, Philadelphia.