Matzo Ball Soup

Instructions

1. Prepare the matzo ball mixture
   In a large bowl, beat the eggs with the schmaltz or oil. Add the matzo meal, seltzer water, salt, and pepper. Mix gently until combined. Cover and refrigerate for at least 30 minutes or up to 24 hours.
2. Make the chicken broth
   Place the chicken pieces in a large stockpot and cover with the cold water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface. Add the carrots, celery, parsnips, onion, garlic, dill, and parsley. Season with salt and pepper. Simmer, partially covered, for about 2 hours, occasionally skimming any additional foam.
3. Strain the broth
   Remove the chicken and vegetables from the broth. Set aside the carrots for serving and discard the rest of the vegetables and herbs. Shred some of the chicken meat to add back to the soup later and save the rest for another use. Strain the broth through a fine-mesh sieve into another pot. Skim off any fat from the surface of the broth.
4. Form and cook the matzo balls
   Bring a large pot of salted water to a boil. Wet your hands with cold water and form the matzo mixture into balls about 1 inch in diameter. Drop the balls into the boiling water, cover the pot, reduce heat to a simmer, and cook for 30-40 minutes until the matzo balls are cooked through and fluffy.
5. Assemble the soup
   Return the broth to a simmer. Slice the reserved carrots and add them back to the broth along with the shredded chicken meat. Taste and adjust seasoning if needed.
6. Serve the soup
   Using a slotted spoon, transfer 2-3 matzo balls to each serving bowl. Ladle the hot broth with carrots and chicken over the matzo balls. Garnish with fresh dill and serve immediately.