Matzo ball soup gets a glow-up with fresh parsley, dill, chives, and fennel fronds:
Stir together eggs, matzo meal, seltzer, oil, chopped mixed herbs, and salt in a large bowl. Cover and refrigerate for 30 minutes.
Using lightly moistened hands, scoop out chilled matzo mixture by heaping tablespoonfuls, and roll into balls, carefully adding each ball to simmering water after you shape it. Remove and discard chicken skin and bones from meat. Shred meat into bite size pieces. Return shredded chicken to stockpot, and return to a simmer over medium-low. Simmer until warmed through, about 2 minutes. Season with additional salt and pepper to taste.
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