Instructions

Build the Broth

• In a large pot, combine 1 whole chicken (3–4 lbs) or 3 lbs bone-in parts, 1 halved onion (skin on), 3 carrots, 3 celery stalks, 4 garlic cloves, 1 bay leaf, and 1 teaspoon black peppercorns.
• Cover with cold water by 2–3 inches and bring slowly to a gentle simmer over medium heat.
• Skim any foam from the surface.
• Maintain a low simmer (do not boil) for 2–2½ hours.
• Remove chicken and strain the broth through a fine-mesh strainer. Shred chicken meat from the bones, reserve for later or another use.
• Season with kosher salt to taste.

Prepare the Matzo Ball Mixture

• In a bowl, whisk together 4 large eggs and 4 tablespoon schmaltz (or neutral oil).
• Add ¼ cup chicken stock or water and mix to combine.
• Fold in 1 cup matzo meal, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
• Cover and refrigerate for 30 minutes.

Form the Matzo Balls

• Wet hands lightly.
• Gently roll mixture into balls about 1 to 1½ inches in diameter.
• Do not compress — keep them light.

Finish the Soup

• Bring the strained broth back to a simmer.
• Add the refrigerated matzo balls to the simmering broth.
• Cover and cook for 30–40 minutes, without removing the lid.
• Return shredded chicken if desired.
• Finish with fresh dill and adjust seasoning with salt as needed.