How to Make
Matzo Ball Soup
Place a whole, uncooked chicken into a 10 quart stock pot. Cover with 5 quarts of water. Simmer for 10-15 minutes, skimming the foam and particles that rise to the surface.
Add celery, onion, parsley, dill, peppercorns, cloves, bay leaves, and kosher salt to the pot. Bring back to a slow and even simmer - if the soup boils quickly, the broth may become cloudy.
If using saffron, spoon a little of the hot water from the pot into a mortar, stir, then pour it out to make sure you get every bit of saffron into the pot.
Put the lid on the pot and reduce heat to medium low. Cook for roughly 90 minutes. Test for doneness by pulling the leg from the chicken.
Remove the vegetables from the broth and cut the chicken into small pieces. Add celery and carrots to the broth along with the chicken pieces, and simmer for a couple of minutes more.
Serve individual portions of soup ladled over matzo balls.