Ingredients
1 whole chicken (about 1.1-1.4 kg), cut into pieces
2 small yellow onions, finely chopped
2 stalks celery, cut into chunks
3 carrots, cut into chunks
1 bunch fresh dill
1 bay leaf
2.8 liters water
80 ml vegetable oil
4 eggs
2 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1.5 tsp salt
0.25 tsp ground black pepper
120 g matzo meal
2.8 liters water
1 tsp salt
Directions
Step 1
To make the chicken broth, place the chicken, onions, celery, carrots, dill, bay leaf, and 2.8 liters of water in a large pot. Bring to a boil, then reduce the heat and simmer, partially covered, for at least 5 hours. Skim off any foam that forms on the surface of the broth occasionally.
Step 2
Remove the chicken and vegetables from the broth and discard the vegetables. Strain the broth, allow it to cool, and refrigerate it overnight. Once the chicken has cooled, remove the meat from the bones, chop or shred it, and refrigerate.
Step 3
In a bowl, combine vegetable oil, eggs, basil, parsley, 1 ½ teaspoons of salt, and black pepper. Mix well, then stir in the matzo meal. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Step 4
In a large pot, bring at least 2.8 liters of water (or as needed) and 1 teaspoon of salt to a boil. With wet hands, gently shape the matzo mixture into 2-inch balls and drop them into the boiling water. Simmer for 20 minutes.
Step 5
Remove any fat that has solidified on the surface of the chilled chicken broth. Transfer the broth to a pot and heat it over medium heat. Add salt to taste and the reserved cooked chicken, if desired. Transfer the cooked matzo balls to the chicken soup and heat before serving.