Matzo Ball Soup (Chicken Soup with Fluffy Matzo Dumplings)

Instructions

1. Put the chicken, onions, carrots, celery, parsnip, herbs, salt, peppercorns and bay leaves in a large pot and cover with the cold water. Bring to a gentle boil, skim off the foam and reduce the heat to low.
2. Simmer partly covered for 1 1/2 hours, until the chicken is falling off the bone and the broth is golden.
3. For the matzo balls, whisk the eggs, oil, cold broth or seltzer, salt, pepper and herbs, then stir in the matzo meal. Cover and chill for 30 minutes so the mixture thickens.
4. Strain the broth into a clean pot. Take the chicken meat off the bones and shred it. Keep the carrot chunks and discard the other vegetables. Season the broth to taste.
5. Bring a separate large pot of salted water to a simmer. With wet hands, roll the chilled mixture into 12 balls, about 4 cm (1 1/2 inches) wide.
6. Drop the balls into the simmering water, cover and cook for 30 to 35 minutes, until fluffy and cooked through. A ball cut in half should have no dark center.
7. Reheat the soup with the shredded chicken and carrots. Put 2 matzo balls in each bowl, ladle on the hot soup and scatter with dill.

Tips

• For fluffy matzo balls, roll them gently without packing them tight and keep the lid on while they cook. They double in size.
• Make the soup up to 3 days ahead. The fat rises and sets in the fridge, so you can lift it off before reheating.