Herb and Onion Matzo Ball Soup
2 tablespoons olive oil
2 large leeks, white part mostly, chopped
1 medium yellow onion, chopped
1 large shallot, chopped
1 pound chicken parts, such as backs,necks and wings
1 whole chicken, about 4 pounds, spine removed and quartered
5 large carrots, peeled, divided use
5 celery stalks with leaves
1 large parsnip
1 head garlic, papery outer skin removed, halved horizontally
1 tablespoon black peppercorns
1 bunch Italian parsley, divided use
2 eggs, room temperature
2 tablespoons schmaltz, reserved from stock, melted
1 tablespoon cannabis-infused olive oil
¾ cup matzo meal
4 tablespoons minced chives,divided use
1 tablespoon hemp seeds
1½ teaspoons kosher salt, plus extra for seasoning
½ teaspoon black pepper
In a large stockpot, heat oil and saute leaks, onion and shallot over medium-high heat until softened and just starting to brown, about 5 minutes. Add the chicken parts and whole chicken with enough water to cover. Chop 3 carrots and add to the pot along with celery, parsnip, garlic, peppercorns and half of the parsley. Bring to a boil and immediately reduce heat to a low simmer. Cook for 30 minutes, skimming foam from the top.
Remove chicken breasts and thighs, cool; shred meat for the soup or other use. Return bones to the stock. Simmer for 3 hours.
Strain through a fine mesh sieve, cool and refrigerate overnight. Remove fat (schmaltz) from the surface and reserve for making matzo balls.
Whisk eggs until light and fluffy. Melt schmaltz, chop 2 tablespoons of remaining parsley and to the eggs along with the canna oil, 2 tablespoons minced chives and hemp seeds. Season with salt and pepper and mix in matzo. Let stand 1 hour.
Use wet hands to roll the matzo mixture into 15 small balls. Heat stock, lightly season with salt and simmer matzo covered for 15 minutes. Dice remaining carrots, add to soup and cook for 5 more minutes. Return reserved chicken breast meat, heat through and ladle into bowls. Garnish with remaining chives. Makes 5 servings each about 10 mg THC based on a 20 percent strain.