Matzo Ball Soup

Ingredients

• 1 whole chicken (about 4 lbs), cut into pieces
• 3 medium carrots, peeled and roughly chopped
• 3 stalks celery, roughly chopped
• 1 large yellow onion, halved
• 4 cloves garlic, smashed
• 1 small parsnip, peeled and roughly chopped
• 10 cups cold water
• 1 tsp whole black peppercorns
• 1 cup matzo meal
• 4 large eggs
• 1/4 cup schmaltz (rendered chicken fat) or neutral oil
• 1/4 cup seltzer water
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp white pepper
• 1/4 tsp garlic powder
• 1 small bunch fresh dill, divided

Steps

1. 1

   1. Place chicken pieces, carrots, celery, onion, garlic, parsnip, peppercorns, and half the dill in a large pot. Cover with cold water, bring to a boil, then reduce heat and simmer uncovered for 1.5 hours, skimming foam occasionally.

2. 2

   2. While broth simmers, whisk together eggs, schmaltz, seltzer, salt, white pepper, and garlic powder in a bowl. Stir in matzo meal until just combined, then refrigerate the mixture for 30 minutes.

3. 3

   3. Strain the finished broth through a fine-mesh sieve, discard solids, and return the clear golden broth to the pot. Season generously with salt and keep at a gentle simmer.

4. 4

   4. With wet hands, gently roll the chilled matzo mixture into balls roughly 1.5 inches in diameter — do not overwork the mixture.

5. 5

   5. Bring a separate large pot of salted water to a rolling boil, drop in the matzo balls, cover, and cook over medium-low heat for 30 minutes without lifting the lid.

6. 6

   6. Transfer cooked matzo balls into bowls, ladle hot broth over them, and garnish with fresh dill sprigs before serving.