Matzo Ball Soup

Ingredients

• ½ large chicken (about 2½ pounds), cut into pieces, or a combination of necks, backs, wings, and other chicken parts to equal 4 pounds
• 4 stalks celery, tops included, roughly chopped
• 3–4 carrots, roughly chopped
• 2 yellow onions, roughly chopped
• 1 small parsnip, roughly chopped
• 1 small turnip, peeled and chopped
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• 1 tsp. whole black peppercorns
• 1 point of a star anise
• 4 sprigs fresh dill
• 5 large eggs
• 3 Tbsp. chicken fat (schmaltz), skimmed from the soup
• 5½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, divided
• 1 cup plus 2 Tbsp. matzo meal
• Fresh dill for garnish (optional)

Steps

Broth:

1. Put ½ large chicken (about 2½ pounds), cut into pieces, or a combination of necks, backs, wings and other chicken parts totaling 4 pounds, together with 4 roughly chopped celery stalks including tops, 3–4 roughly chopped carrots, 2 roughly chopped yellow onions, 1 small roughly chopped parsnip, 1 small peeled and chopped turnip, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. whole black peppercorns and 1 point of star anise into an 8-quart stock pot. Add about 3 qt. cold water to cover. Bring to the boil over high heat, skimming off rising froth, then lower the heat to low and simmer for 2 hours with the lid ajar.
2. Add 4 sprigs fresh dill and simmer for an additional 45 minutes. Turn off the heat and cool to room temperature, then strain through a fine sieve and refrigerate. Preparing the broth 1–2 days ahead improves its flavor. Keep chilled, skimming the surface fat once it coagulates and reserving it for the matzo balls.

Matzo balls and assembly:

1. In a large bowl, whisk together 5 large eggs, 4 Tbsp. hot chicken soup or water, 3 Tbsp. chicken fat (schmaltz), and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. While whisking constantly, stream in ¼ cup hot broth or water. Whisk in 1 cup plus 2 Tbsp. matzo meal, then refrigerate uncovered for 1 hour.
2. Bring 5 qt. water to the boil over high heat. Stir in 4½ tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt until dissolved. Take the matzo mixture out of the refrigerator. Wet your hands in cold water and gently roll about 2 Tbsp. mixture in your wet palms into a sphere, trying not to compact it too much. The balls will grow to more than double their size as they cook.
3. Put the rolled matzo balls into the boiling salted water, repeating with the remaining mixture. Bring back to the boil, then reduce to a simmer, cover tightly and cook for about 40 minutes, until the balls float at the surface, puffed and snowy white.
4. Meanwhile, simmer the strained broth in a large pot. Lift the cooked matzo balls into the hot broth with a slotted spoon and keep warm until serving. Ladle into bowls and garnish with fresh dill if using.