Matzo Ball Soup

Step 1

Crack both eggs into a small bowl and whisk with a fork until the yolks and whites are blended together, about 30 seconds.

Step 2

Pour the matzo meal into the same bowl with the eggs, add 2 tablespoons of chicken broth, a pinch of salt, and a pinch of pepper.

Step 3

Stir gently with a spoon until the mixture is uniform and looks like thick porridge with no dry streaks of matzo meal remaining, about 20 seconds.

Step 4

Cover the bowl with plastic wrap and refrigerate for at least 15 minutes while you prepare the broth.

Step 5

Place the chicken and 8 cups of broth into a large pot and bring to a boil over medium-high heat, which takes about 8 minutes.

Step 6

Once bubbling, reduce heat to medium-low and simmer for 10 minutes, skimming off any white foam that rises to the surface with a spoon.

Step 7

Cut each carrot lengthwise in half, then cut each half crosswise into 2-inch pieces on the cutting board.

Step 8

Cut each celery stalk crosswise into 2-inch pieces on the cutting board.

Step 9

Add the carrot and celery pieces to the simmering broth and continue cooking at medium-low heat for 10 more minutes.

Step 10

Using two spoons or a small ice cream scoop, form the chilled matzo mixture into balls about the size of a walnut, dropping each into the simmering broth as you go.

Step 11

Once all matzo balls are in the pot, increase heat to medium and bring the broth back to a gentle boil, then reduce to medium-low and simmer uncovered for 20 minutes without stirring.

Step 12

Remove the pot from heat and carefully lift out the chicken pieces with tongs and set aside on a cutting board until cool enough to handle, about 3 minutes.

Step 13

Shred the chicken meat into bite-sized pieces by pulling it apart with two forks, discarding skin and bones.

Step 14

Return the shredded chicken to the pot, stir gently to combine, then taste the broth and add salt and pepper as needed.

Step 15

Ladle the soup into bowls, ensuring each gets one or two matzo balls, some chicken, and vegetables, then sprinkle fresh chopped dill over the top.