Chicken Soup with Matzo Dumplings

Ingredients:

• 1 whole chicken weighing 1.3-1.8 kg.
• 4 cloves garlic, lightly crushed
• 3 bay leaves
• 1 teaspoon black peppercorns
• 3 stalks celery, cut in half crosswise
• 2 medium carrots, peeled and cut in half crosswise
• 1 small onion, peeled and halved
• 3 sprigs of fresh parsley
• 4 large eggs
• 1/3 cup plain seltzer water
• 2 tbsp finely chopped fresh dill + small sprigs for serving
• 1 cup matzo flour

Preparation:

1. Place the chicken in a large saucepan, ensuring it fits snugly, and fill the pan with enough water to cover the chicken by 1 inch (2.5 cm). Bring to a boil over high heat, then reduce the heat and simmer for 15 minutes, skimming off any foam that rises to the surface. Add the garlic, bay leaf, peppercorns, and 1 tablespoon plus 1 teaspoon salt and continue cooking for another 30 minutes. Skim off any fat that rises to the surface and reserve it. You should have about 1/4 cup of fat (add more vegetable oil if necessary); set aside to cool slightly. Add the celery, carrots, onion, and parsley sprigs to the pan and continue cooking until the vegetables are tender and the chicken is cooked through but still falling apart, about 45 minutes.
2. Meanwhile, in a medium bowl, whisk together the eggs and chicken fat, then add the seltzer water, finely chopped dill, matzo meal, and 1.5 teaspoons of salt. Cover and refrigerate. Refrigerate the dough until firm, at least 30 minutes and up to 2 hours.
3. When the chicken is cooked through, carefully remove it from the broth with a slotted spoon and transfer it and the vegetables to a rimmed baking sheet; let cool. Bring the broth to a simmer. Scoop 1 heaping tablespoon of the matzo ball mixture into each bowl and gently roll them into balls using your hands (wet your hands to prevent the dough from sticking). Carefully drop the matzo balls into the simmering broth. Cover and simmer until cooked through and puffy, about 1 hour.
4. While the matzo dumplings are cooking, remove the chicken and roughly chop it, discarding the skin and bones. Cut the celery and carrots into 0.5 cm thick pieces and discard the onion and herbs.
5. When ready to serve, return the chicken, celery, and carrots to the broth. Increase the heat to high to bring the soup to a boil, then remove from the heat. Carefully ladle the soup into bowls, being careful not to break the dumplings. Sprinkle with fresh dill and serve.