Matzo Ball Soup with Onion Butter & Dill

Directions

1. To prepare the broth, place the chicken, onions, garlic, celery, carrots, parsley, bay leaves, and peppercorns in a large pot. Cover with 12 cups of water and season with 1 tablespoon of salt. 

2. Bring the chicken mixture to a strong simmer over high heat, then reduce heat so that the broth is simmering very gently. Continue to simmer the broth, uncovered, until the broth is deeply flavored, 1 to 1 ½ hours. Using tongs and/or a couple wooden spoons carefully remove the chicken from the pot (allowing liquid to drain from the cavity back into the pot). Allow chicken to cook  briefly and remove the meat from the carcass. Refrigerate the meat for another meal, or add back into your soup.

3. Strain the chicken broth through a fine sieve and return it to the pot; cover to keep warm and set aside while you prepare the matzo balls. 

4. Combine the matzo meal, chives, and onion butter in a medium bowl. Using a fork, work in the eggs, followed by the chicken fat (or oil or melted butter). Pour in the club soda and stir until no lumps remain. Cover with plastic wrap and refrigerate for at least 2 hours (this allows the moisture to be absorbed and the mixture to firm up) or up to a day in advance.

5. Bring a large pot of well-salted water to a boil Using your hands, roll the balls (slightly smaller than a golf ball) and place them on a parchment-lined baking sheet. (you should have about 24 matzo balls).

6. Heat the broth for serving and add the sliced celery hearts and carrots (and shredded chicken breast, if adding).

7. Add the matzo balls to the boiling water until they are puffed and cooked through, about 12 minutes (feel free to test one and cut it in half, if they’re cooked through the color and texture will be uniform. Use a slotted spoon to transfer the matzo balls to the chicken broth. Taste the broth and add additional Onion Butter and/or kosher salt as needed. Ladle the soup into bowls and top with dill, celery leaves, and freshly ground black pepper.