THE Matzo Ball Soup (Dana's version)

 Ingredients

• 1 large yellow onion, peeled and cut into quarters
• 4 carrots, peeled and cut into large chunks
• 4 celery stalks, peeled and cut into large chunks
• 2 parsnips, peeled and cut into chunks (optional, totally fine to omit if they’re hard to find)
• 4-5 garlic cloves, peeled
• cooked, rotisserie chicken
• 8-10 cups chicken broth or stock
• Small handful fresh dill, tied together or left in large sprigs (optional)
• 1-2 teaspoons kosher salt, plus more to taste
• Black pepper to taste
• 1 batch prepared matzah ball mixture, enough for about 10–12 matzah balls

Directions

1. Add 1 tablespoon oil to a large soup pot and heat over medium-high heat.
2. Add the onion, carrots, celery, parsnips, and garlic to the pot. Cook for about 5 minutes, stirring occasionally, just until the vegetables begin to soften and become fragrant.
3. Add the dill, chicken, and chicken broth. The vegetables should be mostly covered, so add a little extra broth or water if necessary.
4. Bring everything to a boil, then reduce to a gentle simmer. Partially cover and cook for about 60 minutes, until the vegetables are very tender and the broth has taken on their flavor.
5. Remove all of the onion, garlic, and dill from the pot, along with roughly half of the carrots, celery, and parsnips, and transfer them to a mixing bowl.
6. Add a ladle or two of broth to the bowl and blend the vegetables until completely smooth.
7. Return the purée to the pot and stir well. This gives the broth a little extra body and richness without turning it into a fully puréed soup.
8. Season the soup. Add kosher salt and black pepper to taste. If the broth needs more savory depth, stir in 1 teaspoon chicken consommé or bouillon at a time, tasting as you go.
9. In a separate pot, bring water to a boil.
10. With damp hands, form the chilled matzah ball mixture into balls and gently drop them into the boiling water.
11. Reduce the heat to a steady simmer and cover the pot.
12. Cook according to your matzah ball mix or recipe, usually 20–30 minutes, until the matzah balls are cooked through and fluffy.
13. Using a slotted spoon, transfer the cooked matzah balls to the finished soup.

Notes

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