Matzo Ball Soup

Ingredients

• 1.5 cups carrots chopped
• 1.5 cups celery chopped
• 1.3 pounds skin-on chicken drumsticks 
• 1.3 pounds chicken thighs 
• 2 large egg yolks 
• 7 cups less-sodium chicken broth fat-free divided
• 2 tablespoons optional: dill fresh chopped
• 1  garlic clove minced
• 10  garlic cloves crushed
• 1.5 cups matzo meal unsalted
• 2 tablespoons onion fresh minced
• 4 cups onion chopped
• 8  parsley sprigs 
• 0.5 teaspoon salt divided
• 8  thyme sprigs 
• 3 tablespoons vegetable oil 
• 4 cups water 

Equipment

• bowl
• frying pan
• colander

Directions

1. Combine 1 3/4 cups chicken broth, matzo meal, 2 tablespoons minced onion, oil, 1/4 teaspoon salt, yolks, and 1 minced garlic clove, stirring well. Cover and chill 1 hour.
2. While matzo mixture chills, combine 5 1/4 cups broth, 1/4 teaspoon salt, chopped onion, and next 8 ingredients (chopped onion through drumsticks); bring to a boil. Reduce heat, and simmer 1 hour, skimming surface as needed.
3. Remove chicken; reserve for another use. Strain broth mixture through a colander into a large bowl; discard solids. Return broth to pan; bring to a boil. Reduce heat, and simmer.
4. Lightly coat hands with cooking spray. Divide matzo mixture evenly into 24 (1 1/2-inch) balls. Gently drop balls into simmering broth. Cover, reduce heat to medium-low, and cook 5 minutes or until done (matzo balls will rise to surface).
5. Remove from heat; stir in dill.