Chicken Soup with Kneidlach

Put the chicken portions, cold water, halved onion, celery, and half the carrots into a large stockpot.

Bring to the boil over a medium-high heat on the hob, carefully skimming off any foam that rises.

Turn the heat down to low, cover partially, and gently simmer for 50 minutes until the chicken is tender.

In a mixing bowl, beat the eggs, schmaltz, sparkling water, half a teaspoon of salt, and a pinch of pepper together.

Stir the matzo meal and half of the chopped dill into the egg mixture until evenly combined.

Cover the bowl with greaseproof paper and chill in the fridge for 30 minutes to firm up.

Strain the chicken broth through a fine mesh sieve into a clean saucepan, then discard the onion and celery.

Shred the cooked chicken meat, discarding skin and bones, and set the meat and cooked carrots aside.

Shape the chilled matzo mixture with wet hands into eight smooth, walnut-sized balls.

Gently drop the matzo balls and remaining raw carrot slices into the simmering broth.

Cover tightly with a lid and simmer gently on low heat for 25 minutes without lifting the lid.

Add the shredded chicken to warm through, ladle into bowls, and scatter over the remaining fresh dill.