Matzo Ball Soup

In a very large pot over medium heat, heat oil. Add onion, carrots, celery, turnip, and parsnip and cook, stirring occasionally, until vegetables are fragrant, about 2 minutes. Place chicken on top of vegetables and toss so chicken gets slightly covered in veggies and oil. Add broth, then pour in enough water to just cover chicken.

Add dill and parsley; season with salt and pepper. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook, partially covered, 2 hours. Remove chicken (shred for soup or reserve for another use). Reserve a few pieces of carrot (to be sliced and added to finished soup). Strain broth into a large bowl or measuring cup; season with salt and pepper. Discard remaining vegetables and herbs.

In a medium bowl, beat eggs to blend. Add chicken fat and seltzer and mix well to combine. Add matzo meal; season with salt and pepper and mix again to combine, making sure all of the matzo meal is incorporated. Refrigerate until chilled, at least 30 minutes.

Meanwhile, bring a large pot of water to a boil. Using a medium cookie scoop (about 3 Tbsp.), scoop mixture and form into balls, smoothing their shape by rolling between slightly wet hands.

Drop balls into boiling water. (They will sink initially, but will rise to the top as they cook.) Cook until they float, 10 to 15 minutes. They’ll look dense and dark yellow in the center if they’re not done.

Add to soup or place into individual serving bowls and top with soup. Top with chicken (if using), reserved carrots, and dill.