Matzo Ball Soup with Celery & Dill by Alison Roman

This recipe for Matzo Ball Soup is becoming a weekly staple for me. It can be found on the NYT Cooking site, or on YouTube where AR makes her pass over dinner for friends. The broth is simple to make the morning of, or day before. Just chop the veg and put on a low simmer for 1.5 - 2.5 hours. Sometimes I simmer the chook and veg in store bought Campbell's chicken stock for the added flavor. The dumpling are so tasty with the chicken fat binding them together. The soup leaves you feeling full, but without any bloating. A light and tasty weekly meal or entrée.

Side Notes
Cost of non-staples: $23
Serves: 4 - 6

Ingredients
BROTH
1.5 kg chicken
2 large onions
2 garlic heads
4 celery stalks
2 carrots
kosher salt
MATZO BALLS
1 cup matzo meal
1/4 cup chives, finely chopped
1 1/3 tsp kosher salt
5 large eggs, lightly beaten
1/3 cup chicken schmaltz
1/4 cup soda water
4 celery stalks, thinly sliced plus leaves
1/2 cup chopped dill leaves
black pepper

My Pantry Staples
onions
garlic
carrots
kosher salt
black pepper
eggs

The Method

1. Make the broth: Add the chicken, chopped veg and 10 cups of water in a large stock pot or casserole dish. Bring to a light simmer then drop to low heat and leave with lid off for minimum 1.5 hours, up to 2.5 hours.

2. Leave to cool slightly, then strain the stock, discarding the veggies but keeping the chicken meat to put back into your soup (or another dish).

3. Make the Matzo Balls: Combine the matzo meal, chives, kosher salt in a medium bowl. Incorporate the eggs until combined. Add the chicken fat, followed by the soda water and mix until well combines. Cover with food wrap and leave to rest in the fridge for minimum 2 hours (overnight is best as this will produce perfectly round, hydrated dumplings).

4. Bring a large pot of salted water to boil. Roll the matzo mix into golf ball sized balls and place them aside on a plate. You should have 20 - 24 balls.

5. Add the matzo balls into the boiling water, careful not to crowd the pot. Allow to simmer and cook through for 10 - 12 minutes.

6. Meanwhile, add the celery to the broth (as much broth to serve the intended group). Bring to a light simmer.

7. Once the matzo balls are cooked through, transfer (with a slotted or pasta spoon) to the broth and allow to mingle together for 1 - 2 minutes. Season with salt before serving in soup bowls. Top with dill, celery leaves, and cracked black pepper.