Matzo ball soup gets a glow-up with fresh parsley, dill, chives, and fennel fronds along with lemon zest and edible flowers for color and bright spring flavor.

Ingreadients:

Matzo Balls

• 4 large eggs, lightly beaten
• 1 cup matzo meal
• 1/4 cup seltzer
• 1/4 cup neutral vegetable oil
• 2 tablespoons finely chopped mixed fresh herbs (such as parsley, dill, chives, and fennel fronds)
• 1 teaspoon kosher salt, plus more for simmering the matzo balls

Soup

• 12 ounces medium carrots, peeled, divided
• 1 (3 1/2-pound) whole chicken, cut into 8 pieces
• 1 pound medium-size yellow onions, halved lengthwise
• 1 medium (about 13-ounce) fennel bulb, quartered, 1/4 cup packed fennel fronds reserved
• 2 large celery stalks, trimmed and halved crosswise
• 1/4 cup loosely packed fresh flat-leaf parsley sprigs
• 6 medium garlic cloves, smashed
• 2 fresh or dried bay leaves
• 10 cups cold water
• 1 tablespoon plus 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste

Additional ingredients

• 1/2 cup packed fresh flat-leaf parsley leaves
• 1/2 cup packed fresh dill fronds
• 1/4 cup sliced fresh chives
• 1 tablespoon grated lemon zest (from 1 large lemon)
• Edible flowers (optional)

Direction

Make the matzo balls

1. Stir together eggs, matzo meal, seltzer, oil, chopped mixed herbs, and salt in a large bowl. Cover and refrigerate for 30 minutes.
2. Meanwhile, bring a Dutch oven filled with generously salted water to a boil over medium-high. Reduce heat to medium low to maintain a simmer while you shape the matzo balls.
3. Using lightly moistened hands, scoop out chilled matzo mixture by heaping tablespoonfuls and roll into balls, carefully adding each ball to simmering water after you shape it. (You will have 18 to 20 balls total.)
4. Cover Dutch oven; simmer matzo balls until tender and puffed, 45 to 55 minutes. (For denser, less fluffy matzo balls, cook for slightly less time.) To test for doneness, remove 1 matzo ball from water and cut in half. It should be uniformly pale in color throughout. Remove from heat. Remove matzo balls from water and transfer to a plate. Let cool 30 minutes. Proceed with making soup, or refrigerate matzo balls in an airtight container for up to 1 day.

While matzo balls cook, make the soup

1. Cut 2 carrots in half crosswise and place in a large stockpot. Add chicken, onions, fennel bulb, celery, parsley sprigs, garlic, and bay leaves to stockpot. Cover with 10 cups cold water. Bring to a boil over high. Reduce heat to medium-low and gently simmer, partially covered, until chicken is very tender and falling off the bone, about 1 hour and 30 minutes, occasionally skimming any foam that accumulates. Soup should maintain a very gentle simmer; if it starts to bubble too vigorously, nudge the heat down a little.
2. While the soup cooks, cut remaining carrots into thin (1 1/2- x 1/16- x 1/16-inch) julienned strips. Set aside.
3. Remove chicken from stock mixture; transfer to a cutting board and let stand until cool to the touch, about 10 minutes. Meanwhile, place a fine wire-mesh strainer over a large heatproof bowl; pour stock mixture through strainer. Discard solids. Return strained stock to stockpot; stir in salt and pepper. Add julienned carrot strips. Bring mixture to a simmer over medium-low. Simmer, covered, until carrots are tender, about 10 minutes.
4. Remove and discard chicken skin and bones from meat. Shred meat into bite size pieces. Return shredded chicken to stockpot and return to a simmer over medium-low. Simmer until warmed through, about 2 minutes. Season with additional salt and pepper to taste.
5. Place parsley leaves, dill fronds, chives, lemon zest, and reserved fennel fronds on a cutting board; roughly chop mixture, leaving some larger pieces intact.
6. Place 3 or 4 matzo balls in each of 6 bowls; top evenly with soup. Generously scatter bowls with herb mixture. If desired, decorate with a few edible flowers. Serve immediately.