Name: Matzo Ball Soup
Yield: Makes 6 servings
Ingredients: 1 4–5 pound chicken, cut into 8 pieces; 1 pound chicken wings, necks, and/or backs; 2 large yellow onions, unpeeled, quartered; 6 celery stalks, cut into 1" pieces; 4 large carrots, peeled, cut into 1" pieces; 1 large parsnip, peeled, cut into 1" pieces; 1 large shallot, quartered; 1 head of garlic, halved crosswise; 6 sprigs flat-leaf parsley; 1 tablespoon black peppercorns; 3 large eggs, beaten to blend; 3/4 cup matzo meal; 1/4 cup schmaltz (chicken fat), melted; 3 tablespoons club soda; 1 1/4 teaspoons kosher salt; 2 small carrots, peeled, sliced 1/4" thick on a diagonal; Kosher salt; 2 tablespoons coarsely chopped fresh dill; Coarsely ground fresh black pepper

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Photo by Chelsea Kyle, Prop and Food Styling by Ali Nardi

There's an entire chicken in this soup, and then some. Not a mistake. You'll pull out the breast early on and use the white meat to garnish the finished bowls, but everything else stays and simmers for hours, enriching the stock with concentrated flavor and lip-smacking body.

Recipe notes

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