-
1
To make the rich broth, in a large pot, combine the chicken parts, onion, carrot, celery, parsley, thyme, broth, and water as needed to cover the chicken and bring to a boil over medium-high heat.
-
2
Decrease the heat to maintain a gentle simmer, cover partially, and cook until the meat is falling off the bones and the broth is well colored, about 2 hours.
-
3
Remove from the heat, let cool to room temperature, and strain through a fine-mesh sieve.
-
4
Discard the contents of the sieve and refrigerate the broth until the fat congeals across the top, at least 2 hours, or preferably overnight.
-
5
To make the meatballs, crack the eggs into a medium bowl and whisk to mix.
-
6
Add the butter, matzo meal, chicken, and salt and knead with your hands until thoroughly blended.
-
7
Cover and refrigerate for at least 1 hour or up to overnight.
-
8
To make the soup, skim the fat off the broth.
-
9
Pour the broth into a large pot and bring to a boil over medium-high heat.
-
10
With moist hands, form the chicken mixture into 1 1/4-inch balls and drop them into the boiling broth as you go.
-
11
Decrease the heat to maintain a brisk simmer, cover, and cook until the meatballs rise to the top and are tender all the way through, about 30 minutes.
-
12
To serve, ladle the broth and balls into large individual bowls and garnish each bowl with scallion and parsley.
-
13
Serve piping hot.
