Matzo Ball Soup with Dill

This matzo ball soup delivers all the comfort and nostalgia you could want in a bowl. Delicate, soothing flavors are brightened with a touch of ginger and an abundance of fresh dill, while tender, scratch-made matzo balls make this dish a timeless starter for holiday gatherings (or a soul-soothing supper for a quiet evening at home). A clever shortcut, using rotisserie chicken in place of roasting a whole bird, shaves more than an hour off the process without sacrificing flavor.

4 large eggs

1/4 cup plus 1 tablespoon schmaltz (rendered chicken fat) or vegetable oil, divided

8 1/4 cups low-sodium chicken broth, divided

1 cup matzo meal

1/8 teaspoon ground nutmeg

2-inch piece of fresh ginger, peeled and finely grated

2 tablespoons chopped fresh dill, plus dill sprigs, for garnish

1 teaspoon salt, plus more, to taste

1/4 teaspoon black pepper, plus more, to taste

4 stalks celery, sliced

3 carrots, peeled and sliced

1 onion, chopped

3 cups rotisserie chicken, shredded

2 bay leaves

In a large bowl, combine the eggs, 1/4 cup schmaltz, 1/4 cup broth, matzo meal, nutmeg, ginger and dill. Season with salt and pepper and gently mix until just combined. Cover with plastic wrap and refrigerate until chilled, about 3 hours, or overnight.

Bring a 4.5 qt. Chef's Oven filled with lightly salted water to a boil. With wet hands, form matzo meal mixer into 1 1/2-inch balls. Gently drop into the boiling water, repeating until all the mixer is used.

Cover with lid and reduce heat to low. Simmer matzo balls until firm, about 30 to 40 minutes. Gently transfer matzo balls to a plate and set aside. Discard water.

In the same cleaned Chef's Oven heat remaining schmaltz. Add the celery, carrots and onions, and sauté until tender, about 5 minutes. Season with a pinch of salt and pepper. Add the remaining broth, rotisserie chicken and bay leaves, and stir to combine. Let simmer for 15 minutes. Discard bay leaves.

Remove from the heat and season, to taste, with more salt and pepper, as needed. Just before serving, gently add the matzo balls to the soup. Garnish with dill sprigs and serve.