Chicken Soup With Rosemary Matzo Balls

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5 pounds chicken wings

2 tablespoons vegetable oil

4 large onions, finely chopped

7 pounds chicken backs, necks and feet

6 carrots—4 finely diced, 2 sliced 1/2 inch thick

2 celery ribs, finely diced

5 bay leaves

2 heads of garlic, halved crosswise

5 large thyme sprigs

2 rosemary sprigs

2 teaspoons black peppercorns


1/4 cup sherry vinegar


4 large eggs

1/4 cup reserved chicken fat or unsalted butter

1/4 cup club soda

2 scallions, white and tender green parts only, sliced paper-thin

1/2 teaspoon minced rosemary

1/2 teaspoon salt

1/2 cup plus 4 teaspoons matzo meal

2 leeks, white and tender green parts only, thinly sliced

2 skinless boneless chicken breast halves, cut into 3/4-inch dice (about 1 1/4 pounds)

2 skinless, boneless chicken thighs, cut into 3/4-inch dice (about 10 ounces)

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