Classic Matzo Ball Soup

Instructions

1. Prepare the chicken broth
   Place chicken pieces in a large stockpot and cover with 12 cups of cold water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
2. Add aromatics
   Add carrots, celery, onions, parsnip, dill, parsley, bay leaves, and peppercorns to the pot. Simmer gently, partially covered, for about 2 hours, occasionally skimming any foam that rises.
3. Strain the broth
   Remove the pot from heat. Carefully strain the broth through a fine-mesh sieve into another large pot. Reserve the carrots and chicken pieces, discarding the other solids. Shred the chicken meat, discarding skin and bones. Slice the carrots. Season broth with salt to taste.
4. Make the matzo ball mixture
   In a medium bowl, whisk together eggs and schmaltz (or oil). Add matzo meal, salt, and seltzer water. Stir to combine. Cover and refrigerate for at least 30 minutes or up to 24 hours.
5. Form the matzo balls
   Bring a large pot of salted water to a boil. With wet hands, gently form the chilled matzo mixture into 1-inch balls (about the size of a walnut). Don't compress them too much as they will expand during cooking.
6. Cook the matzo balls
   Carefully drop the matzo balls into the boiling water. Reduce heat to maintain a simmer, cover, and cook for 30-40 minutes until matzo balls are light and fluffy and cooked through.
7. Assemble the soup
   Return the chicken broth to a simmer. Using a slotted spoon, transfer the cooked matzo balls to the soup. Add the reserved shredded chicken and sliced carrots. Heat through for about 5 minutes.
8. Serve
   Ladle the hot soup into bowls, ensuring each portion has broth, chicken, vegetables, and 1-2 matzo balls. Garnish with fresh dill. Serve immediately.