When I was growing up, almost everything that came out of my Grandma Florrie’s kitchen tasted like perfection to me. Whipped egg whites and club soda helped make her matzo balls nice and light.

Ingredients:

Matzo Balls:-
7 eggs, separated
1 tablespoon kosher salt, divided
1/4 cup chicken fat or vegetable oil, such as canola
1^3/4 cups matzo meal
2^1/2 tablespoons club soda
2 teaspoons onion powder
1 tablespoon chopped fresh parsley
Soup:-
3 pounds chicken thighs
1 veal bone
2 large Spanish onions, peeled and diced
4 ribs celery, diced
10 carrots, peeled and sliced
2 gallons water, plus additional as needed Kosher salt, to taste
3 sweet potatoes, peeled and diced
1 bunch chopped fresh dill
2 tablespoons chopped fresh parsley

Directions:

For the matzo balls: Fill an 8-quart pot three-quarters of the way with salted water or chicken stock. Bring to a boil over high heat.

Place the egg whites in a mixing bowl and add a pinch of salt. Using an electric mixer, whip the egg whites until stiff peaks form. Set aside.

In a separate bowl mix together the egg yolks, remaining salt, chicken fat, matzo meal, club soda, onion powder, and parsley. Gently fold the egg whites into the batter. Place in the refrigerator for 15 minutes. Using your hands roll the batter into walnut-size pieces. Drop the matzo balls into the water and cover the pot. Reduce the heat to medium and simmer for 35 minutes. Remove with a slotted spoon. Makes 12 to 15 matzo balls.

For the soup: In a stockpot combine the chicken, veal bone, onions, celery, and carrots. Add the water and salt. Bring to a boil over high heat. Use a slotted spoon or strainer to remove any foam that rises to the surface of the soup. Reduce the heat to medium and simmer for 4 hours. If the liquid becomes too concentrated, add more water during the cooking time. Add the sweet potatoes, dill, and parsley. Simmer for an additional 45 minutes. Remove from the heat. Using a large, slotted spoon, remove the chicken pieces and veal bone to a bowl. Discard veal bone. When the chicken is cool enough to handle, remove the skin and bones and place the meat back into the soup. Serve the soup with matzo balls floating on top. Garnish with the parsley.

Makes 10 to 12 servings. Chicken soup is so deeply embedded in the Jewish tradition that it has become the defining dish for Jewish grandmothers. Everyone makes it slightly differently, but it always symbolizes nurturing. Matzo balls started out as a Passover garnish, as they were made from the unleavened bread served during the holiday. They now accompany chicken soup all year. Cooks are often judged by the consistency of their matzo balls—the lighter the better.