Matzo Ball Soup

Ingredients

• 1 (3-pound) chicken
• 3 stalks celery, halved
• 2 medium carrots, halved
• 1 onion, halved
• 5 plum tomatoes, quartered
• 3 sprigs parsley
• 3 sprigs dill
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• Kosher salt
• 4 Large FARMHOUSE EGGS®
• 3 tablespoons grated shallot, squeezed dry
• 1 clove garlic, finely grated
• 1 teaspoon lemon zest, grated
• 1/4 teaspoon ground ginger
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, minced
• 1 cup matzo meal

Preparation

1. For the broth - Add the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns and 2 teaspoons of salt into a large pot.
2. Add cold water to cover the ingredients by 1 inch.
3. Bring to a boil over medium-high heat; then reduce the heat to maintain a low simmer.
4. Cook, skimming off the foam occasionally, for 3 hours.
5. Strain, discarding the solids and let cool until the fat rises to the surface.
6. Skim off the fat, reserving 2 tablespoons for the matzo balls.
7. For the Matzo Balls - Whisk the eggs and reserved chicken-broth fat in a bowl.
8. Mix in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons of salt.
9. Cover and chill for at least 2 hours or overnight.
10. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook.
11. Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer.
12. Cover and cook until the balls are tender; about 35 minutes.
13. Meanwhile, in another pot warm the prepared broth.
14. Drain the matzo balls and place in the broth. Serve and enjoy!