Ed Levine’s Matzo Ball Soup

Preparation

1. For Broth

   1. Step 1

      Rub chicken inside and out with about 2 tablespoons kosher salt. Allow to stand for 15 minutes, then rinse well under cold water. Place in a large stock pot and add cold water to cover by 3 inches. Place over high heat and bring to a boil. Skim off impurities that rise during the first 15 minutes of boiling, then add celery, carrots, onion, leeks, garlic, parsley, dill, peppercorns and bay leaves. Reduce heat to medium-low and simmer until chicken is cooked, about 45 more minutes.

   2. Step 2

      Carefully remove chicken from pot and take meat from bones, reserving meat for another use. Return bones to pot of broth, and simmer for 1 hour more. Strain through a sieve lined with cheesecloth. Cool broth, then refrigerate until fat rises to top and solidifies, at least several hours. Skim off and discard fat.

2. For Matzo Balls

   1. Step 3

      In a large mixing bowl, combine matzo meal, eggs, schmaltz, kosher salt and baking powder. Mix well. Add seltzer and mix again. Cover and refrigerate for 1 hour.

   2. Step 4

      Fill a large pot with water and bring to a simmer. With wet hands, roll out 1-ounce balls (about the size of a walnut). Add balls to water and simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) Drain, allow to cool, and transfer to a flat covered container. Refrigerate until needed.

   3. Step 5

      To serve, place broth over medium-low heat. Add matzo balls, blanched carrot slices and chopped dill. Season with salt and pepper to taste. Simmer until matzo balls are thoroughly heated, and serve.