Servings: 4

Prep time: 30 minutes

Total time: 2 hours 30 minutes

Ingredients

for the soup:

2 tablespoons schmaltz or canna oil 3 ribs celery, diced

2 whole carrots, peeled and diced

1 parsnip, peeled and diced

1 yellow onion, diced

10 whole black peppercorns, lightly crushed

3 garlic cloves

2 bay leaves

1 bunch fresh tarragon

1 bunch fresh thyme

1 (2-3 pound|.9-1.3 kilogram} whole chicken (broken down into pieces if necessary)

kosher salt and freshly ground black pepper, to taste


for the matzo balls:

1/2 cup matzo meal

3 tablespoons schmaltz or canna oil 1 teaspoon kosher salt

2 large eggs, lightly beaten

1 tablespoon broth, plus more as needed

Directions

1. Make the soup: Heat the oil in a large saucepan over medium-high. Add the celery, carrots, parsnip, and onion and cook, stirring, until soft, about 6 minutes.

2. Meanwhile, tie the peppercorns, garlic, bay leaves, tarragon, and thyme in a bundle in a cheesecloth.

3. Add 12 cups water to the pot with the chicken, as well as the herb bundle. Bring to a boil, then reduce the heat to maintain a simmer. Cook, uncovered, for 1 1/2 hours, then season with salt and pepper.

4. Using tongs, remove chicken from the stock and set aside to cool. Strain out the vegetables, discarding the herb bundle.

5. Once the chicken is cool, pick it from the bones, discarding the skin and bones. Place the chicken and vegetables in a bowl together.

6. Make the matzo balls: In a medium bowl, mix the matzo meal, schmaltz, salt, and eggs. Add in enough broth to bind, then refrigerate for 20 minutes.