MATZO BALL SOUP RECIPE

INGREDIENTS

FOR THE BROTH

• 1 3to4pound chicken
• 3 stalks celery, halved
• 2 medium carrots, halved
• 1 onion, halved
• 5 plum tomatoes, quartered
• 3 sprigs parsley
• 3 sprigs dill
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 2 whole cloves
• Kosher salt

FOR THE MATZO BALLS

• 4 large eggs
• 3 tablespoons grated shallot or onion, squeezed dry
• 1 small clove garlic, finely grated
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon ground ginger
• 1 tablespoon finely chopped fresh dill, plus small sprigs for topping
• 1 tablespoon minced fresh parsley
• 1 cup matzo meal
• Kosher salt

DIRECTION

MAKE THE BROTH

• Put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 teaspoons salt in a large pot.
• Add enough cold water to cover by 1 inch.
• Bring to a simmer over medium high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, 3 hours.
• Strain, discarding the solids. Let cool until the fat rises to the surface. (The broth can be made up to 3 days ahead; cover and refrigerate.)
• Skim off the fat, reserving 2 tablespoons fat for the matzo balls.
• Make the matzo balls Whisk the eggs and reserved chicken broth fat in a bowl.
• Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt.
• Cover and chill at least 2 hours or overnight.
• Roll heaping teaspoonfuls of dough into balls with damp hands.
• Cover and chill until ready to cook, up to 8 hours.
• Bring a large pot of salted water to a boil.
• Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender, 35 minutes.
• Meanwhile, warm the prepared broth.
• Drain the matzo balls and serve in the warm broth. Top with dill.