Ultimate Matzo Ball Soup

To prepare the chicken soup, combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts of water in a large cooking vessel; heat it up until boiling point, then decrease the temperature and let it simmer for at least five hours. Periodically skim off any foam that forms on the surface of the soup.

Remove the chicken and vegetables from the liquid; discard the vegetables. Strain the remaining broth, cool it down, and refrigerate overnight to allow it to chill completely. When the chicken has cooled enough to handle, take out the meat from its bones and chop or shred it; cover and refrigerate for later use.

In a separate bowl, combine vegetable oil, eggs, basil, parsley, 1 ½ teaspoons of salt, and black pepper; mix everything together thoroughly. Add matzo meal to the bowl and cover it with plastic wrap, then refrigerate for 1 hour.

Heat up at least 3 quarts of water, or as necessary, and 1 teaspoon of salt in a large pot until it reaches boiling point. Using your hands that are slightly damp, shape the matzo mixture into 2-inch balls; carefully drop them in the boiling water and let them simmer for 20 minutes.

Skim off any excess fat from the chilled chicken broth; transfer it into a pot over medium heat. Add salt to taste and any reserved cooked chicken, if desired (or save it for another use). Transfer the cooked matzo balls to the chicken soup and heat everything up before serving.