Matzo Ball Soup

A day before serving, prepare the soup: Heat oil in large, heavy saucepan over medium-high heat. Add chicken and onions and cook until brown, turning frequently, about 15 minutes. Add water, celery, parsley sprigs, salt, bay leaf, thyme and the black pepper to taste.

Bring to a boil, skimming surface frequently. Reduce heat and simmer gently until chicken is very tender and the broth has reduced to 8 cups, about 3 hours. Strain into a bowl. Cover broth and refrigerate overnight. Refrigerate chicken to use for another purpose.

Early next day, prepare the matzo balls: Remove the fat from the top of the broth to a measuring cup. If necessary, add vegetable shortening to make 1/3 cup. Melt the fat and cool. Combine melted chicken fat, eggs, seltzer, chives, parsley, thyme, salt and pepper in a medium bowl and beat until combined. Stir in matzo meal. Cover and refrigerate at least 3 hours.

Bring 3 quarts water and 2 teaspoons salt to a boil in a large saucepan. With dampened hands, shape cold matzo ball mixture into 1-inch balls and add to boiling water. Cover and boil until matzo balls are cooked through and tender, about 40 minutes. With a slotted spoon, transfer matzo balls to a bowl. If not serving immediately, cover and refrigerate until ready to combine with soup.

To serve, bring chicken soup to a boil in a large saucepan. Taste and add additional salt and pepper, if necessary. Add matzo balls and simmer until heated through. Ladle soup into bowls; garnish with chives and serve.