Matzo Ball Soup

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1. 1Step 1: Cut the first pound of celery into large 1-inch chunks, including any celery leaves.
2. 2Step 2: Slice the remaining celery and the carrots no thicker than 1/2 inch, halving larger stalks and carrots lengthwise before cutting into chunks. Reserve.
3. 3Step 3: If using saffron, crush the saffron threads in a mortar and pestle until pulverized to powder.
4. 4Step 4: Remove the root end of the onion, then slice the whole onion into two halves. Leave the skin on, but make sure it is rinsed clean.
5. 5Step 5: If using a whole chicken, make sure any gizzards that might be hidden inside are removed. Place the chicken into a 10 quart or larger stock pot. Cover with 5 quarts (20 cups) of water.
6. 6Step 6: Bring water to a boil over medium high heat, then reduce to an even simmer. Let the chicken simmer for 10-15 minutes, skimming the foam and particles that rise to the surface periodically, until most of the foam is gone.
7. 7Step 7: Replenish the liquid that was removed during scumming with hot water (it's usually around 1-2 cups).
8. 8Step 8: Do a final skimming to remove any leftover foam. Add the first pound of celery (the larger pieces), onion, parsley (unchopped), 2/3 of the dill (unchopped), peppercorns, cloves, and bay leaves to the pot. Add 1 tablespoon of sea salt to the water. Bring back to a simmer. From this point on, it's important not to let the soup come to a rolling boil.
9. 9Step 9: If you are adding the saffron, add it to the pot now. Spoon a little of the hot water from the pot into the mortar, stir, then pour it out to make sure you get every bit of saffron into the pot.
10. 10Step 10: Put the lid on the pot and vent it. Reduce heat to medium low so the soup is slowly simmering. Let the soup cook for roughly 90 minutes.
11. 11Step 11: Test for doneness by pulling the leg from the chicken. It should easily separate. If not using a whole chicken, stick a fork into one of the dark meat pieces to see if it flakes tenderly. When chicken is ready, turn off the heat. Use tongs to carefully pull the chicken from the broth. Put it on a plate or in a bowl.
12. 12Step 12: Allow the chicken and the broth to cool down for 20-30 minutes, until the pot handles are cool enough to touch and lift. Carefully strain the broth into another pot or large bowl (6 quart) through a mesh strainer. Discard the celery and onion, spices, herbs, and onion halves. If you used a bowl here, clean the pot and add the strained stock back to the pot again.
13. 13Step 13: Pull the meat from the chicken bones into bite-sized pieces.
14. 14Step 14: Add the reserved fresh sliced veggies to the pot (1 pound celery, 1 pound carrots). Bring the broth to a simmer - not a boil - and let the vegetables cook for 20-30 minutes until tender.
15. 15Step 15: Remove stems from the remaining fresh dill and chop it up.
16. 16Step 16: Stir the cooked chicken pieces and the dill into the soup with the vegetables, and simmer for a couple of minutes more. Taste the chicken broth and season with additional salt, if desired.
17. 17Step 17: Make the matzo balls separately, then serve this soup together with the matzo balls. Use one of three recipes: floaters, sinkers, or gluten free.
18. 18Step 18: Cook matzo balls in homemade chicken stock in a separate pot. If you prefer to cook your starch of choice directly in the soup, do so before you add the reserved vegetables and chicken pieces.
19. 19Step 19: Serve individual portions of soup ladled over the matzo balls. Add about 1.5 cups of soup per bowl, and 2 matzo balls per serving.