What We're Into: Adam Perry Lang's matzo ball soup at APL
from web site
The long-simmered chicken stock is made with a catalog of chicken parts: cracked wings, thighs, backs, necks, skin and feet, as well as lots of peeled whole vegetables. There is one formidable and impossibly tender sphere of matzo in the center of the bowl; the broth is loaded with more vegetables (carrots, onions, celery, turnips, parsnips), hunks of chicken and a surfeit of fresh dill; and there is plenty of schmaltz, or rendered chicken fat, permeating the entire dish.
Source: https://www.latimes.com/food/dailydish/la-fo-re-matzo-ball-soup-apl-20180925-story.html
