Matzo Ball Soup

Steps

1. 1
   Put the chicken, onion, whole carrot, celery, parsnip, dill stalks, peppercorns and 2 tsp of the salt in a large pot with the cold water; bring slowly to the boil and skim.
2. 2
   Simmer very gently, half-covered, for 2 hours. Strain the broth, skim off the fat and shred some of the chicken meat to return to the soup.
3. 3
   Whisk the eggs with the schmaltz and soda water, then stir in the matzo meal and the remaining 1 tsp of salt. Cover and chill for 30 minutes — the meal needs time to hydrate, or the balls fall apart.
4. 4
   Bring the strained broth to a gentle simmer in a wide pot and add the sliced carrots.
5. 5
   With damp hands, roll the mixture into balls the size of a walnut — don't pack them tightly, or they turn dense.
6. 6
   Drop the balls into the simmering broth, cover and cook for 30 minutes without lifting the lid; they will double in size.
7. 7
   Add the shredded chicken, heat through and taste for salt.
8. 8
   Serve two or three balls per bowl with broth, carrots and chicken, scattered with the chopped dill fronds.