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1
Heat oil in heavy large pot over medium-high heat.
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2
Add chicken and onions and cook until brown, stirring frequently, about 15 minutes.
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3
Add 12 cups water, celery, parsley and bay leaves.
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4
Bring to boil, skimming surface.
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5
Reduce heat and simmer gently until reduced to 8 cups, about 5 hours.
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6
Strain into bowl.
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7
Cover and refrigerate until fat solidifies on top.
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8
(Can be prepared 2 days ahead.)
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9
Remove fat form soup and reserve fat for matzo balls.
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10
Place shiitake mushrooms in small bowl.
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11
Pour 2 cups hot water over.
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12
Let soak until softened, about 30 minutes.
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13
Melt 1/3 cup chicken fat and cool.
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14
Combine melted chicken fat, 1/4 cup shiitake soaking liquid (reserve remainder), eggs, 2 tablespoons chives, 1 1/2 tablespoons tarragon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in medium bowl and beat to blend.
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15
Mix in matzo meal.
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16
Cover and refrigerate 3 hours.
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17
(Can be prepared 1 day ahead.
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18
Cover mushrooms in soaking liquid and refrigerate.)
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19
Measure 3 1/2 quarts water into large pot.
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20
Salt generously and bring to boil.
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21
With dampened hands, form cold matzo meal mixture into 1-inch balls and add to boiling water.
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22
Cover and boil until matzo balls are cooked through and tender, about 40 minutes.
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23
(To test for doneness, remove 1 matzo ball and cut open.)
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24
Transfer matzo balls to plate, using slotted spoon.
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25
(Can be prepared 1 day ahead.
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26
Cover tightly and refrigerate.)
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27
Drain mushrooms, reserving liquid.
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28
Thinly slice mushrooms, discarding stems.
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29
Combine remaining mushroom soaking liquid, mushrooms, chicken soup and 1 teaspoon fresh tarragon in heavy large saucepan and bring to simmer.
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30
Season to taste with salt and pepper.
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31
Add matzo balls and simmer until heated through.
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32
ladle soup into bowls.
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33
Garnish with chives and serve.
