A heartwarming, flavorful broth filled with tender chicken, aromatic vegetables, and fluffy matzo balls.
Prepare the vegetables: Peel the carrots and onion, then roughly chop them along with the celery.
Place the whole chicken in a large stockpot along with the chopped vegetables, parsley, dill, peppercorns, and bay leaves. Add water to cover the chicken, approximately 10 cups.
Bring to a boil, then reduce heat to maintain a gentle simmer. Skim any foam or fat that rises to the surface.
Simmer uncovered for 2.5 hours, checking occasionally and adding water if the level drops too much.
While the soup is simmering, make the matzo balls: In a medium bowl, mix matzo meal, eggs, vegetable oil, baking powder, ground nutmeg, and optional chicken fat until combined.
Cover the bowl and refrigerate the mixture for at least 1 hour to firm up.
Form the chilled matzo mixture into 1-inch balls, gently rolling them with your hands.
Remove the chicken and vegetables from the pot using tongs. Discard the vegetables or set aside for serving as desired. Shred chicken meat and set aside.
Strain the soup through a fine mesh sieve into another pot to ensure clarity. Season with kosher salt to taste.
Bring the strained soup back to a simmer and gently drop in the matzo balls. Cover and cook for 30-40 minutes, until the balls are cooked through and fluffy.
Add shredded chicken back to the soup, and add salt to taste if needed.
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