Matzo Ball Soup

Ingredients

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

Steps

1. 1

   1. Place the chicken, carrots, celery, onion, garlic, parsnip, half the dill, parsley, and peppercorns in a large stockpot. Cover with cold water by 2 inches, bring to a boil, then reduce heat and simmer uncovered for 2 hours, skimming foam occasionally.

2. 2

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

3. 3

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

4. 4

   4. With wet hands, gently roll the chilled matzo mixture into golf ball-sized balls — do not compress them tightly — and set aside on a plate.

5. 5

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

6. 6

   6. Transfer the cooked matzo balls into bowls, ladle the hot broth over them, and top each serving with a few fresh dill sprigs.