Ingredients:

  • 1.5 kg (approximately 3.3 lbs) bone-in, skin-on chicken pieces (e.g., thighs, drumsticks, carcass), roughly chopped
  • 2 tbsp (30 ml) olive oil
  • 1 large onion, chopped (about 1 ½ cups chopped)
  • 2 carrots, chopped (about 1 cup chopped)
  • 2 celery stalks, chopped (about 1 cup chopped)
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 10 black peppercorns
  • 10 cups (2.4 liters) water
  • Salt and freshly ground black pepper to taste
  • Fresh parsley and dill, chopped (for garnish)
  • 4 large eggs
  • 1/4 cup (60 ml) vegetable oil (such as canola or sunflower)
  • 1/4 cup (60 ml) chicken broth (from the soup or store-bought)
  • 1 tsp salt
  • 1/4 tsp ground white pepper
  • 1 cup (120 g) matzo meal (I like Manischewitz brand)
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill

Instructions:

  1. Brown the chicken pieces in a stockpot. Add the vegetables and sauté until softened. Add garlic, thyme, bay leaf, and peppercorns. Pour in water and bring to a boil, then reduce heat and simmer for at least 1.5 hours.
  2. Strain the broth through a fine-mesh sieve, discarding the solids (or reserving the chicken for another use). Season the broth with salt and pepper to taste.
  3. In a large bowl, whisk together eggs, oil, chicken broth, salt, and white pepper. Add matzo meal, parsley, and dill. Gently fold until just combined.
  4. Cover the bowl with cling film and refrigerate for at least 30 minutes (or up to 2 hours). This is crucial for the texture!
  5. Moisten your hands with water. Roll the matzo ball mixture into approximately 1-inch balls.
  6. Gently drop the matzo balls into the simmering chicken broth. Cover the pot and simmer for 30-40 minutes, or until the matzo balls are cooked through and light and fluffy. Don't peek too much!
  7. Ladle the soup into bowls. Garnish with fresh parsley and dill.