This matzo ball soup hits all the prerequisite notes —a whole bird, a slow simmered broth, and some schmaltz for the matzo balls. But it also honors the seasonality of the holiday, boasting colorful rainbow carrots, thinly sliced asparagus and abundant layers of fresh herbs.
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Seems far too heavy a soup to serve as a first course ... and it seem to me that in poaching the breasts only ‘til their done, you forgo a lot of flavour in the broth.
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