Step 1

Add matzo meal, baking powder, salt, and white pepper to a mixing bowl. Lightly mix the ingredients with a fork. Do not over-mix.

Step 2

Mix the eggs and chicken fat in another mixing bowl. Mix until ingredients are well combined.

Step 3

Mix wet ingredients into the dry ingredients bowl. Add minced dill and parsley to the mixing bowl. Mix all ingredients together until just combined. Do not over-mix.

Step 4

Place plastic wrap over the mixture and place in the fridge for 30 minutes to rest.

Step 5

Place 5 quarts of chicken stock on the stove to boil over medium heat. (See Note Below)

Step 6

Time to start making the Matzo Balls: Roll your balls to one inch in diameter. (or whatever size you like-remember your matzo balls will expand almost double in size as they cook due to the baking powder) Do not overwork your matzo ball mixture. Place on a tray and set aside.

Step 7

Reduce heat on broth to simmer once it has started to boil. Gently add matzo balls to the simmering broth.

Step 8

Cover your pot with a lid and simmer your matzo balls for approximately 40-50 minutes. Do Not Open the Lid On Your Matzo Balls! Don't look till they are almost done. You will hinder the growth and tenderness of your matzo balls if you release the heat and steam that is in the pot. Your matzo balls should be floating proving to you their potential tenderness and airy texture.

Step 9

After 40 minutes, remove one matzo ball to test. You should note that your ball should have expanded to almost double the original size. Cut it in half and make sure the inside is light and not dark potentially indicating that your matzo balls need a little more time to cook.

Step 10

Congratulations on making the best airy and light Matzo Balls just perfect for your chicken soup. Remove them from the pot of broth and set them aside to plate. See also Notes Below...

Step 11

Cut your onions in half. Cut off the root. You don't need to remove the skins. Rinse your onions and set aside.

Step 12

Rough-cut your celery and set aside. (1 pound)

Step 13

Rough-cut your carrots and set aside. (1/4 pound)

Step 14

Place your chicken into a 10-quart pot. Add water to your pot enough to cover your chicken and veggies (5 quarts). Note: Make sure you pull the bag of gizzards and other chicken parts out of the inside of the chicken before placing the chicken into your pot.

Step 15

Cover your pot and place on the stove over medium heat to boil. Once the pot is boiling, reduce the heat to simmer. Let the chicken simmer for 15 minutes.

Step 16

Skim the water to remove any foam that rises to the surface.

Step 17

After you have removed all the foam, place your celery, onion, and carrots into the pot. Add your parsley and 2/3 of the dill to the pot. Add 2 tablespoons of salt and bay leaves to the pot.

Step 18

Bring the heat back to a low simmer. Periodically check your pot so it doesn't boil. Cooking your soup too hot may make your broth cloudy. Cover your pot and cook for 90 minutes.

Step 19

The leg of the chicken should easily come off when it's time to remove the chicken from the pot.

Step 20

Gently pull the chicken from the pot. It will be tender and hot and may fall apart. Place the chicken in a bowl. Set aside.

Step 21

Let the chicken and broth cool down for 30 minutes.

Step 22

When your pot is cool to touch, strain the broth into a smaller (8 quart) pot. Discard all the other contents of the pot. Those contents would not be good to eat. All their flavor is in the broth.

Step 23

Cut your remaining carrots (1 pound) and celery (1 pound) into 1-inch pieces. (You may cut your carrots lengthwise into larger chunks. Your choice!)

Step 24

Place veggies into the pot of clear and clean broth. Bring broth to a simmer. Cook for 20 minutes

Step 25

Remove the stems from your dill and finely chop.

Step 26

Now that your chicken has cooled, shred the chicken into bite-size pieces. Set aside.

Step 27

Once the veggies have become tender, add the chopped dill and the shredded chicken into the soup.

Step 28

Taste your broth and add additional seasoning to your tastes. I find myself typically adding some salt and pepper to bring up the flavor.

Step 29

Warm up your matzo balls in broth and it is time to plate!

Step 30

Garnish with dill, celery leaves, fried chicken skin!

Step 31

Enjoy!