Bubbes Best Matzo Ball Soup

Combine chicken pieces, onion, carrots, celery, chicken broth (or stock), water, dill, parsley, salt, and pepper in the stockpot.

Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, skimming off any foam that rises to the surface.

In a large bowl, combine matzo meal, salt, white pepper, and baking powder.

In a separate bowl, whisk together eggs, oil, and chicken broth. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.

Cover the bowl and refrigerate for at least 30 minutes to allow the matzo meal to absorb the liquid.

Remove the chicken from the broth and shred or dice the meat. Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot.

Using wet hands, gently roll the matzo ball mixture into 1-inch balls (or larger, if you like a hefty matzo ball!).

Bring the broth to a gentle simmer. Carefully drop the matzo balls into the simmering broth. Cover and cook for 30-40 minutes, or until the matzo balls are cooked through and fluffy. Do not lift the lid frequently.

Add the shredded chicken back to the soup. Season with salt and pepper to taste. Serve hot, garnished with fresh dill or parsley (optional).