Instructions

Step 1

Rinse chicken under cool water until water is clear.

Step 2

Season generously with kosher salt & pepper and place in pot with chopped vegetables, herbs & bay leaves.

Step 3

Cover with cold water.

Step 4

Bring to a boil and immediately reduce to a simmer. 

Step 5

Simmer uncovered for an hour, constantly skimming fat/scum off of top. Remove chicken breast, cool chop and reserve for later.

Step 6

Continue to simmer soup for 3 - 4 hours.

Step 7

Cool and strain.

Step 8

Add reserved chicken and fresh chopped carrots, celery, and dill to the strained broth. Reheat, check seasonings and ladle soup over warm matzoh balls

Instructions

Step 1

Combine egg yolks and chicken shmaltz. Then add the matzoh meal, chopped dill and salt & pepper

Step 2

Add seltzer water to egg yolk mixture (a few tablespoons as needed) to make mixture moist.

Step 3

In a separate bowl, beat egg whites until stiff.

Step 4

Fold in egg whites to mixture.

Step 5

Refrigerate for 15-30 minutes. Meanwhile bring soup to a boil.

Step 6

Make golf ball size balls out of mixture, and place in boiling soup. Boil 35 minutes, then turn down heat to a simmer and serve.