Matzo Ball Soup Recipe: Velvety Broth - Foodie Front

Ingredients

• 1 cup (125g) matzo meal
• 4 large eggs, room temperature
• 1/4 cup (60ml) rendered chicken fat or vegetable oil
• 1/4 cup (60ml) seltzer water
• 1 tsp (6g) kosher salt
• 1/2 tsp (2g) black pepper
• 2 tbsp (10g) fresh dill, finely minced
• 3 lbs (1.4kg) bone-in, skin-on chicken thighs
• 4 large carrots, peeled and sliced
• 3 stalks celery, sliced
• 1 large yellow onion, halved with skin
• 1 large parsnip, peeled and sliced
• 1 leek, white and light green parts only, cleaned and sliced
• 1 bunch fresh dill and 1 bunch flat-leaf parsley, tied
• 12 cups (2.8L) cold filtered water
• 2 tsp (12g) sea salt