Ed Levines Matzo Ball Soup

• 1 3-to-4-pound chicken
• Kosher salt
• 4 stalks celery with leaves, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 2 leeks, chopped and thoroughly rinsed
• 3 cloves garlic, peeled
• 4 sprigs flat-leaf parsley
• 3 sprigs dill
• 1/2 teaspoon black peppercorns
• 2 bay leaves
• Salt and freshly ground black pepper
• 1 cup matzo meal
• 4 large eggs
• 2 tablespoons schmaltz (rendered seasoned chicken fat, sold at butcher shops) at room temperature
• 1 tablespoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 cup seltzer
• 1 carrot, peeled, thinly sliced and blanched until soft
• 2 tablespoons chopped dill

1. Rub chicken inside and out with about 2 tablespoons kosher salt.
2. Allow to stand for 15 minutes, then rinse well under cold water.
3. Place in a large stock pot and add cold water to cover by 3 inches.
4. Place over high heat and bring to a boil.
5. Skim off impurities that rise during the first 15 minutes of boiling, then add celery, carrots, onion, leeks, garlic, parsley, dill, peppercorns and bay leaves.
6. Reduce heat to medium-low and simmer until chicken is cooked, about 45 more minutes.
7. Carefully remove chicken from pot and take meat from bones, reserving meat for another use.
8. Return bones to pot of broth, and simmer for 1 hour more.
9. Strain through a sieve lined with cheesecloth.
10. Cool broth, then refrigerate until fat rises to top and solidifies, at least several hours.
11. Skim off and discard fat.

chicken, kosher salt, stalks celery, carrots, onion, leeks, garlic, parsley, dill, black peppercorns, bay leaves, salt, matzo meal, eggs, chicken, kosher salt, baking powder, seltzer, carrot, dill

Taken from cooking.nytimes.com/recipes/1017194 (may not work)