Throwdown's Matzo Ball Soup

Ingredients

• 2  bay leaves 
• 3  carrots cut into 2-inch pieces
• 3 stalks celery cut into 2-inch pieces
• 3 pound meat from a rotisserie chicken 
• 3 lbs chicken bones 
• 6 tablespoons cooking fat 
• 3 tablespoons chives finely chopped
• 8 servings dill leaves fresh chopped
• 4 large eggs 
• 0.3 cup optional: dill fresh finely chopped
• 10 sprigs thyme leaves fresh
• 0.3 teaspoon ground pepper black
• 2  jalapeño peppers 
• 1.3 teaspoons kosher salt 
• 1 cup matzo meal unsalted
• 1 small bunch parsley 
• 8 servings salt and pepper black freshly ground
• 2 tablespoons seltzer water 
• 1 teaspoon sugar 
• 8 servings water 
• 1 teaspoon peppercorns white
• 2 large onions yellow quartered

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• whisk
• pot
• slotted spoon

Directions

1. Watch how to make this recipe.
2. Heat the chicken fat over medium heat in a small pan.
3. Add the chives and cook for 30 seconds. Set aside to cool slightly.
4. In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined.
5. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.
6. Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes.
7. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve.
8. Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids.
9. Transfer to a large saucepan and cook until reduced by half.
10. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. Season with salt, pepper and freshly chopped dill.