Sunday Suppers with Lunchbox Love – Matzo Ball Soup

Make Chicken Stock:

1. Place all ingredients in a very large stockpot and  bring to a boil over medium heat. Lower the heat and gently simmer, partially covered,  for  1 1/2 hours. Carefully remove the whole chicken to a cutting board, allow to cool slightly, then remove  all the breast meat. Shred the breast meat and when cool enough, wrap, store in the refrigerator.
2. Return the carcass  and any skin that was removed back to the pot. Continue to simmer stock, skimming the surface occasionally, for another 1  1 /2 hours, or until the stock has been reduced by one third.
3. Strain chicken stock through a fine mesh sieve into a large, clean saucepan or heatproof container and discard the solids. You should have approximately 8 cups of stock.  Allow to cool, then refrigerate. Remove solidified fat from the surface and save to use in Matzo Balls.  Can be made 2 days ahead.

Make The Matzo Balls:

1. In a small bowl, whisk together matzo meal, baking powder, salt and pepper. Set aside.
2. In a large bowl, whisk together eggs, seltzer water, and schmaltz or vegetable oil. Mix in the matzo meal mixture to the dried ingredients. Refrigerate uncovered for 30 minutes.
3. Using a medium cookie scoop, form Matzo balls into 1  1/2 inch balls, wetting your hands and roll them to finish shaping them. Rewet your hands as needed.
4. Meanwhile, divide the chicken stock evenly into 2 large saucepans. Add the matzo balls to one of the saucepans, cover and simmer until they’re cooked through, about 1 hour. In the other saucepan, add the carrots, celery and 1-2 sprigs of dill simmer until they’re tender. Remove dill sprigs.
5. When the matzo balls are cooked, using a slotted spoon, add them to the saucepan with the cooked carrots and celery, then pour the matzo ball cooking chicken broth through a fine sieve into the saucepan with the cooked veggies and matzo balls. Add the chopped dill.
6. Ladle soup into individual bowls and serve.  Garnish with chopped dill.