Matzo Ball Soup

Step 1

In a very large pot, heat oil over medium heat. Add onion, carrots, celery, turnip, and parsnip and cook until vegetables are fragrant, about 2 minutes. Place chicken on top of vegetables and toss so that the chicken gets slightly covered in veggies and oil. Add broth and enough water to just cover the chicken.

Step 2

Add dill, parsley, a pinch of salt, and a few grinds of pepper. Bring to a boil, then lower to a simmer. Cook, partially covered, for 2 hours. Remove chicken (use for the soup or reserve for another use). Reserve a few pieces of carrot (to be later sliced and added to the finished soup), then strain broth into a large bowl or large measuring cup. Discard the remaining vegetables and herbs.

Step 3

Season broth with salt and pepper and serve with matzo balls (recipe follows).

Step 4

In a medium bowl, beat eggs. Add chicken fat and seltzer and mix well. Add matzo meal, salt and pepper and mix well, taking care to ensure all of the matzo meal is incorporated into the egg mixture. Refrigerate the mixture for at least 30 minutes.

Step 5

Meanwhile, bring a large pot of water to a boil. Using a cookie scoop (for medium-sized matzo balls) or ice cream scoop (for large matzo balls), form the mixture into balls, smoothing their shape by rolling them between slightly wet hands. Drop each ball into the boiling water. (They will sink initially, but will rise to the top as they cook.) Cook for 25-35 minutes, or until the centers of the matzo balls are fully cooked. They’ll look dense and dark yellow in the center if they’re not done.

Step 6

Remove them from the boiling water and either add to the chicken soup, or place directly into individual serving bowls and top with soup.