MATZO BALL SOUP
- 3 pounds, chicken
- 2 beef soup bones
- 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, eggs
- 3 tablespoons, grated shallot or onion – squeezed dry
- 1 small clove, garlic – finely grated
- 1 teaspoon, finely grated lemon zest
- 1/4 teaspoon, ground ginger
- 1 tablespoon, finely chopped fresh dill – plus small sprigs for topping
- 1 tablespoon, minced fresh parsley
- 1 cup, matzo meal
- Kosher salt
Make the broth: Put the chicken, beef bones, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, and 2 teaspoons salt in a large pot. Add enough cold water to cover by 1 inch. Bring to a simmer over medium-high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, 3 hours. Strain, discarding the solids. Let cool until the fat rises to the surface. (The broth can be made up to 3 days ahead; cover and refrigerate.) Skim off the fat, reserving 2 tablespoons fat for the matzo balls.
Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl. Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt. Cover and chill at least 2 hours or overnight. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook, up to 8 hours.
Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender, 35 minutes. Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth. Top with dill.