Photo by Elizabeth Coetzee, Prop Styling by Emma Ringness, Food Styling by Emilie Fosnocht
These matzo balls will please "floater" fans and "sinker" seekers alike. A splash of seltzer keeps the dumplings tender and light, which a generous addition of schmaltz ensures they are rich and flavorful.
As for the soup, you’ll cut a whole chicken into parts to make the stellar broth. You’ll pull out the breast meat early so you can slice it up and add it back to the soup while the rest of the bones simmer for hours, enriching the stock with concentrated flavor and body. Your zayde (and bubbe) would be kvelling.