Classic Matzo Ball Soup

Ingredients

• •2 large carrots
• •2 large celery stalks
• •5 pounds whole chicken
• •3 sprigs dill
• •3 eggs
• •1 cup matzo meal
• •1 onion
• •3 sprigs parsley
• •¼ teaspoon salt
• •salt and pepper
• •¼ cup seltzer water
• •4 tablespoons vegetable oil

Method

Adapted from foodista.com

1. 1Wash the chicken with cold water and place in pot.
2. 2Cover with water and bring to a simmer (do not boil or your broth won't be clear).
3. 3Skim off bubbling foam as it forms.
4. 4Add celery, carrots, onion, herbs, salt and pepper.
5. 5Continue to simmer for about 45 minutes.
6. 6Continue simmering the chicken until it is cooked through and registers 165F on an instant-read thermometer at the thickest part of the thigh, about 45 minutes more.
7. 7Pour soup through strainer and let cool.
8. 8When broth has completely cooled, remove the chicken meat and skim off the fat and save for the matzo balls.
9. 9In a mixing bowl, mix together 3 eggs and 4 tablespoons chicken fat (or vegetable oil).
10. 10Stir in the matzo meal and salt.
11. 11Add ¼ selter water.
12. 12Cover.
13. 13Refrigerate for at least 1 hour.
14. 14Form the matzo dough into teaspoon-size balls.
15. 15Bring the chicken broth to a boil.
16. 16Add the matzo balls.
17. 17Cover.
18. 18Cook for 20 minutes.
19. 19Serve immediately.
20. 20Garnish with fresh dill or parsley.