Ashkenazi Jewish chicken soup with matzo balls made from schmaltz-enriched matzo meal - the balls are simmered covered and undisturbed in gently bubbling broth so they roughly double in size into a pillowy, tender texture instead of dense and heavy.
•1/4 cup schmaltz (rendered chicken fat) or vegetable oil
•1 cup matzo meal
•1/4 cup chicken broth or water, for matzo balls
•1 tsp salt, for matzo balls
•1/4 tsp white pepper
•1 whole chicken, about 4 lb
•12 cups water
•2 onions, quartered
•4 carrots, cut into chunks
•4 celery stalks, cut into chunks
•4 cloves garlic
•2 bay leaves
•Fresh dill and parsley, chopped, for garnish
Steps
1.For the matzo balls, whisk the eggs with the schmaltz, then stir in the matzo meal, chicken broth or water, salt, and pepper until just combined.
2.Refrigerate the matzo ball mixture for at least 30 minutes, until it's firm enough to form into balls.
3.Combine the chicken, water, onions, carrots, celery, garlic, and bay leaves in a large pot, bring to a boil, then reduce heat and simmer for 1.5-2 hours until the chicken is very tender and the broth is rich.
4.Remove the chicken, shred the meat and reserve, then strain the broth, discarding the solids (or reserving some vegetables to serve in the soup).
5.With wet hands, form the chilled matzo ball mixture into balls about 1 inch across, being careful not to pack them too tightly.
6.Bring the strained broth to a gentle simmer in a separate pot, add the matzo balls, leaving room for them to expand, cover, and simmer for about 30-40 minutes until the matzo balls have roughly doubled in size and turned light and fluffy - don't peek or stir too often, since a steady covered simmer is what gives them their signature pillowy texture.
7.Add the shredded chicken back in to warm through, season with salt and pepper, and serve garnished with fresh dill and parsley.