Vegetable Soup with Matzo Balls and Dill Oil
From 'Chef's Table'
Over medium heat, heat oil and add chicken bones, onion and garlic and cook covered until it starts to be aromatic, about 5 minutes. Add celery root, leeks and carrots and cook covered for 10 minutes stirring occasionally. Add stock and simmer about 1 hour.
Whip eggs in a bowl until pale and frothy. Add seltzer, mix in matzo meal and blend well with a fork. Let sit for at least 15 minutes, up to 1 hour. This can be done while soup is simmering. When ready, form the mix into balls, 8-10 for large, 16 for small. Add some salt to broth, drop balls into simmering broth and cook small for 8 minutes, large for 12.
Add cook veg (recipe follows) and simmer additional 5 minutes. Season soup.
In a small pot with lid, heat oil on medium heat, add carrots and celery root with a pinch of salt and cook the vegetables slowly, no color, for 5 minutes. Add leek and cabbage and cook additional 5 minutes. For the dill oil, -mix together and let stand at least 1 hour. Spoon over soup when serving.