Name: Green Chicken Soup with Dill Matzo Balls
Cook time: 1 1/4 hours
Total time: 3 1/2 hours
Yield: 8 servings
Ingredients: 4 large eggs, lightly beaten; 1/4 cup plus 1 tablespoon vegetable oil or chicken schmaltz; 1 cup matzo meal; 1/4 cup seltzer water; 2 tablespoons chopped dill; 2 teaspoons kosher salt, plus more; 1 whole chicken (about 3 1/2 pounds); 3 celery stalks, halved crosswise; 3 large carrots, peeled and halved crosswise; 2 medium onions, peeled and halved through the root; 1 medium fennel bulb, quartered and cored; 6 garlic cloves, peeled; 1 bay leaf; 1/4 cup (loosely packed) fresh dill with stems, plus more roughly chopped fresh dill for serving; 1/4 cup (loosely packed) fresh parsley with stems, plus more roughly chopped fresh parsley for serving; 4-5 ounces Tuscan kale (about 1/2 bunch), stemmed and cut crosswise into 1/4-inch ribbons; Kosher salt and freshly ground pepper

Three bowls of chicken and matzo ball soup.

Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone

Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.

Recipe notes

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