Matzo Ball Soup Recipe (with Video)

Method for preparing matzo balls
1. Combine the above ingredients in a large mixing bowl.
2. Whisk until thoroughly combined.
3. Cover with plastic wrap and set in the fridge for 1 hour or even overnight.
4. Form your matzo balls using 1-1 1/2 tbsp of the mixture depending on your preference.
Method for preparing chicken broth
1. Preheat oven to 450ºF.
2. Throw chicken bones into a roasting tray with some olive oil to help it brown.
3. Season with salt.
4. Roast in the oven for 45 minutes.
5. If the whole chicken you are using has its skin on, remove.
6. You can either discard it, save it for future use, or render out the fat for the matzo balls later on like I did.
7. Add the roasted chicken bones into a large pot.
8. Add the cold water, and crank the heat to high.
9. Once the water comes to a bare simmer, turn the heat to medium low and let it go for at least 3 hours.
Method for preparing aromatics
1. Prepare the aromatics.
2. Remove just the dirty outside of the onion root then cut into quarters.
3. Separate the garlic cloves.
4. Chop the celery into 1-inch slices.
5. For the carrots, Slice in half lengthwise and cut on a bias diagonally to get lengthened half-moon shapes.
6. Now is a good time to make the matzo ball mix and set it into the fridge.
Method for finalizing soup
1. Once the broth has been simmering for at least 3 hours, add the whole chicken along with the aromatics.
2. Simmer for another hour, uncovered.
3. Remove the chicken and the bones from the broth.
4. Let sit until cooled down enough to handle, then remove the meat off all the chicken, thoroughly getting rid of the bones.
5. Shred.
6. Before adding the chicken and matzo balls back to the soup, season with salt to taste.
7. Then add them in and let simmer for another 20 minutes.
8. Serve the soup with some dill and enjoy.