Matzo Ball Soup

Name: Matzo Ball Soup
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: 18 servings (4-1/2 quarts).
Ingredients: 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up; 8 cups water; 6 carrots, cut in half lengthwise, then into 2-inch pieces; 1 large onion, peeled; 2 celery ribs, cut in half; 2 sprigs fresh dill (3-inch pieces); 1 can (49-1/2 ounces) chicken broth; 2 teaspoons salt; 1/2 teaspoon pepper; 2 cups cooked noodles; MATZO BALLS:; 2 eggs; 1 cup matzo meal; 2 tablespoons rendered chicken fat or canola oil; 2 tablespoons minced fresh parsley; 2 teaspoons salt; Dash pepper; 1/2 to 1 cup cold water

My mother is of Russian descent and would make this for Friday night dinner while I was growing up. It's a very comforting soup that brings back many happy memories. —Bernice Polak, New Smyrna Beach, Florida

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
8 cups water
6 carrots, cut in half lengthwise, then into 2-inch pieces
1 large onion, peeled
2 celery ribs, cut in half
2 sprigs fresh dill (3-inch pieces)
1 can (49-1/2 ounces) chicken broth
2 teaspoons salt
1/2 teaspoon pepper
2 cups cooked noodles
MATZO BALLS:
2 eggs
1 cup matzo meal
2 tablespoons rendered chicken fat or canola oil
2 tablespoons minced fresh parsley
2 teaspoons salt
Dash pepper
1/2 to 1 cup cold water

Directions

Place chicken and water in a 8-qt. soup kettle. Cover and bring to a boil; skim fat. Add carrots, onion and celery. Fold dill in half and wrap many times with thread or kitchen string; add to soup. Bring to a boil. Reduce heat to medium-low; cover but keep lid ajar and simmer for 2-1/2 hours.
Meanwhile, combine first six matzo ball ingredients in a medium bowl. Add enough water to make a thick pancake-like batter. Refrigerate for 2 hours (mixture thickens as it stands).
Remove and discard onion, celery and dill from broth. Remove chicken and allow to cool; debone and cut into chunks. Skim fat from broth. Return chicken to kettle. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer.
To complete matzo balls, bring 4 quarts water to a boil in a 5-qt. Dutch oven. With very wet hands, form heaping teaspoonfuls of batter into balls. If mixture is too thin, stir in 1-2 tablespoons of matzo meal.
Drop balls into boiling water. They will sink when dropped but will rise in a few minutes. Cook for 10 minutes. Remove with slotted spoon and add to simmering soup. Add noodles; heat through.