Blue Ribbon's Excellent Matzo Ball Soup

Ingredients

• Chicken Broth
• 1 whole chicken
• 1 tablespoon kosher salt
• 5 celery stalks with leaves, chopped
• 3 carrots, peeled and chopped
• 1 onion, chopped
• 3 garlic cloves, peeled
• 4 sprigs of fresh flat-leaf parsley
• 3 sprigs of fresh dill
• 1/2 teaspoon black peppercorns
• 2 dried bay leaves
• Matzo Balls
• 4 large eggs
• 1 cup matzo meal
• 2 tablespoons schmaltz or duck fat
• 1 teaspoon baking powder
• 1/4 cup seltzer water
• 3 carrots, peeled and sliced into 1/4-inch-thick rounds
• Salt and freshly ground black pepper
• 1 1/2 tablespoons finely chopped fresh dill

Directions

1. Season the chicken with salt, rubbing it all over and inside the cavity. Set it on a plate and chill it in the refrigerator for 15 minutes. Rinse the chicken thoroughly under cold running water, then dry it well with paper towels.
2. Place the chicken in a large stockpot and pour in enough cold water to come 3 inches above it. Bring the pot to a boil, then spoon away the foam that collects on the surface. Add the celery, carrots, onion, garlic, parsley, dill, peppercorns, and bay leaves, and bring everything back to a boil. Skim the surface once more.
3. Lower the heat and simmer the pot, uncovered, until the chicken is cooked through, about 45 minutes. Move the chicken to a large bowl, and once it is cool enough to work with, pull the meat from the bones, saving the meat for another use. Put the bones back into the pot and continue simmering for 1 hour more. Pour the broth through a sieve lined with cheesecloth and discard the solids. Let the broth cool a bit, then refrigerate it until cold, overnight or up to 3 days.
4. With a slotted spoon, lift the firm layer of chicken fat from the chilled broth. Set it aside for the matzo balls or save it for another use.
5. To make the matzo balls, combine the eggs, matzo meal, schmaltz, salt, and baking powder in a large bowl. Pour in the seltzer and mix thoroughly with a rubber spatula. Cover the bowl with plastic wrap and refrigerate for 1 hour.
6. Bring a large, wide pot of salted water to a boil. Set a small bowl of cold water beside you so you can keep your hands wet and clean as you work. Using a light touch and no squeezing, shape the mixture with clean, wet hands into 1/2-inch-round matzo balls. Drop each one into the boiling water as you finish it. Once they are all in the pot, lay a round of parchment paper over the top to help keep them under the water, or partially cover the pot with a lid if you do not have parchment. Adjust the heat so the water stays at a very gentle simmer and does not return to a boil, and cook until the matzo balls are tender all the way through, 45 minutes to 1 hour.
7. Lift the matzo balls out of the liquid with a slotted spoon and set them in a single layer on a rimmed baking sheet. If you are not using them that day, cool them to room temperature, then place them in an airtight container in one layer and cover with cooled cooking liquid for up to 2 days.
8. To serve, warm the matzo balls gently in a pot with enough matzo ball cooking liquid or fresh water to cover them. When the liquid reaches a simmer, taste one matzo ball to check whether it is hot enough, then use them right away or keep simmering until they are warmed to your liking.
9. In another pot, bring the chicken broth to a boil. Add the carrot rounds and simmer until they are soft, about 7 minutes. Season the broth with salt and pepper to taste, then stir in the dill.
10. Spoon the broth into individual serving bowls. Transfer the hot matzo balls into the soup with a slotted spoon and serve piping hot.