Golden Chicken Broth Matzo Ball Soup with Dill

Steps

1. Step 1

   Put the chicken parts in a large stockpot and add the cold water. Bring to a boil over high heat, then lower to a bare simmer. Skim off and discard the gray foam that rises to the surface for the first 10 minutes.

   20 min

   • 4 lb chicken parts (backs, wings, legs, or a whole cut-up chicken)
   • 4 quarts cold water
2. Step 2

   Add the onion, the 2 whole carrots, the 2 whole celery stalks, half the bunch of dill, the peppercorns, bay leaves, and 1 tbsp salt. Simmer gently, uncovered, never letting it boil hard, for 2 hours. The broth should be golden and taste rich.

   2 hr, hands-off

   • 1 large onion
   • 2 pieces carrots
   • 2 pieces celery stalks
   • 1/2 bunch fresh dill
   • 6 black peppercorns
   • 2 bay leaves
   • 1 tbsp kosher salt
3. Step 3

   While the broth simmers, make the matzo ball batter: in a bowl, whisk together the eggs, melted schmaltz, and seltzer. Stir in the matzo meal, 1 tsp salt, pepper, and chopped dill until just combined. Cover and refrigerate at least 30 minutes, so the meal hydrates and the batter firms up.

   30 min, hands-off

   • 4 eggs
   • 1/4 cup schmaltz (rendered chicken fat), melted
   • 1/4 cup seltzer water
   • 1 cup matzo meal
   • 1 tsp kosher salt
   • 1/4 tsp black pepper
   • 2 tbsp fresh dill
4. Step 4

   Strain the broth through a fine sieve into a clean pot and discard the solids (or pull the meat off the chicken and save it). Skim the fat from the surface with a spoon; save a little as schmaltz if you like. Season the broth with salt until it tastes bright and savory.

   10 min

5. Step 5

   Bring a separate large pot of water to a boil and add 1 tbsp salt. With wet hands, roll the chilled batter into 12 balls about 1 1/4 inches across, handling them lightly so they stay fluffy. Drop them into the boiling water, cover, lower the heat to a simmer, and cook 35 minutes without lifting the lid. They are done when puffed, pale, and cooked through to the center.

   40 min

   • 1 tbsp kosher salt
6. Step 6

   Meanwhile, add the sliced carrots and sliced celery to the strained broth and simmer until tender, about 12 minutes.

   12 min, hands-off

   • 2 pieces carrots
   • 2 pieces celery stalks
7. Step 7

   Lift the matzo balls out with a slotted spoon and put 2 in each bowl. Ladle the hot broth and vegetables over them and shower with the remaining fresh dill, chopped. Taste for salt and serve hot.

   5 min

   • 1/2 bunch fresh dill

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026