Classic Kosher Chicken Matzo Ball Soup

Instructions

1. 1

   Rinse the whole chicken and place it in a large stockpot. Add 1 yellow onion (quartered), 2 carrots (roughly chopped), 2 celery stalks (roughly chopped), parsley stems, dill stems, bay leaves, whole black peppercorns, and 1 tbsp kosher salt. Cover with cold water by about 2 inches.

2. 2

   Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, for 2 to 3 hours. Skim off any impurities that rise to the surface during the first hour.

   2 hr

3. 3

   Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot or large bowl. Discard the solids.

4. 4

   Once the chicken is cool enough to handle, shred the meat and discard the skin and bones. You should have about 4-6 cups of shredded chicken.

5. 5

   Peel and dice the remaining 1 yellow onion, 2 carrots, and 2 celery stalks. Add the diced vegetables and shredded chicken to the strained broth. Add the remaining 1 tbsp kosher salt. Bring to a simmer over medium heat and cook for 30-45 minutes, or until vegetables are tender.

   30 min

6. 6

   While the soup simmers, prepare the matzo balls. In a medium bowl, whisk together the matzo meal, 4 eggs, chicken fat or vegetable oil, seltzer water, and 1 tsp kosher salt. Stir until just combined; do not overmix. Cover and refrigerate for at least 30 minutes.

7. 7

   Bring a separate large pot of lightly salted water to a rolling boil over high heat. Wet your hands with cold water and roll the matzo mixture into balls, about 1.5 inches in diameter. Carefully drop the matzo balls into the boiling water.

8. 8

   Cover the pot and reduce heat to medium-low. Cook for 30-40 minutes. Do not lift the lid during the first 30 minutes.

   30 min

9. 9

   To serve, ladle the hot chicken broth with chicken and vegetables into bowls. Gently place 2-3 matzo balls in each bowl. Garnish with fresh dill and fresh parsley.

Perfect With