Matzo Ball Prep:

4 large eggs

¼ cup schmaltz (or vegetable oil)

¼ cup water

1 cup matzo meal

1 teaspoon kosher salt

½ teaspoon coarse ground black pepper

½ teaspoon baking powder

Chicken:

12 cups chicken stock

2 chicken breasts (boneless and skinless)

3 stalks celery (cut into chunks)

2 carrots (cut into chunks)

½ yellow onion (cut into wedges)

To Finish:

3 stalks celery (thinly sliced)

2 carrots (thinly sliced)

¼ cup fresh dill (minced)

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Matzo Ball Prep:

Whisk together eggs, schmaltz (or vegetable oil), water, matzo meal, kosher salt, black pepper, and baking powder in a large bowl.
Cover the mixture and refrigerate for 2 hours to allow it to set.

Chicken:

In a large pot, combine chicken stock, chicken breasts, celery, carrots, and onion. Bring to a simmer and cook for 30 minutes.
Remove the chicken breasts, shred them, and set aside.
Remove the vegetables, then strain the stock into a large container or pot, discarding the solids.

To Finish:

Add the strained stock back into the pot and bring to a simmer.
Scoop the matzo ball mixture into 3-tablespoon-sized portions and drop them into the simmering stock. Make sure there’s 30 seconds between each ball to prevent sticking.
Stir gently, cover, and simmer for 40 minutes.
After 40 minutes, add the thinly sliced celery, carrots, and fresh dill. Simmer for an additional 20 minutes.
Add the shredded chicken and stir for 2 minutes to warm through.
Ladle the soup into bowls and serve immediately.

Matzo Balls: For light, fluffy matzo balls, avoid overworking the mixture and refrigerate it for at least 2 hours.

Chicken Options: Chicken thighs can be used instead of breasts for a richer flavor.

Herb Substitutes: If you don’t have dill, parsley or thyme can be used as a substitute.