The Ultimate Matzo Ball Soup

To make the The Ultimate Matzo Ball Soup

• Step 1

  Put the chicken and enough water to cover by two inches, about 4 quarts, in a large pot and bring the water to a boil. Skim off the froth as it rises to the top.

• Step 2

  Add the onions, parsnips, celery, carrots, parsley, 4 tablespoons of the dill, and the salt and pepper. Half-cover and simmer for at least an hour and up to 2 hours, adjusting the seasoning to taste. Refrigerate for 2 to 3 hours or overnight so the liquid solidifies. When the fat rises to the top, skim it off and reserve for the matzo balls.

• Step 3

  To make the matzo balls, using a spoon, gently mix the eggs, schmaltz, stock, matzo meal, nutmeg, ginger, and parsley, dill, or cilantro in a large bowl. Season with salt and 2-3 grinds of the pepper. Cover and refrigerate until chilled, at least an hour or overnight.

• Step 4

  To shape and cook the matzo balls, bring a wide, deep pot of lightly salted water to a boil. With wet hands, take some of the mix and mold it into the size and shape of a golf ball. Gently drop it into the boiling water, repeating until all the mix is used.

• Step 5

  Cover the pan, reduce heat to a lively simmer and cook for about 20 minutes for al dente matzo balls, closer to 45 for lighter matzo balls. To test their readiness, remove one with a slotted spoon and cut in half. The matzo ball should be the same color and texture throughout.

• Step 6

  Just before serving, strain the soup, setting aside the chicken for chicken salad and discarding the vegetables, and reheat the broth. Spoon a matzo ball into each bowl, pour soup over matzo ball, and sprinkle with the remaining snipped dill.