When our friends got sick, their moms made them chicken noodle soup. Sweet little Jewish kids like us got matzo ball soup. It's our comfort food. Our version is based on a recipe by our "food dad," Andrew Zimmern. When we go out to a Jewish deli, he always accompanies his pastrami on rye with a big bowl of matzo ball soup. Our family recipe is great, but Nanna, I’m sorry—Andrew's is better. We've used his method for light, fluffy matzo balls, but cheated the broth to cut down on time.
For the matzo balls: Beat the 3 egg whites and the cream of tartar in a large bowl with an electric mixer until stiff peaks form.
In a separate large bowl, combine the garlic powder, onion powder, baking soda, baking powder, salt, 3 egg yolks and 2 whole eggs. Sprinkle with pepper and whisk to incorporate. Mix in the schmaltz and matzo meal. Fold in the egg whites until fully combined. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
For the soup: Meanwhile, place a large stockpot over medium heat. Add the olive oil and onion and season with salt and freshly ground pepper. Saute for 5 minutes, stirring occasionally.
Pour in the chicken broth and bring to a simmer. Add the rutabaga, celery, carrot, shredded rotisserie chicken and parsley.
Remove the matzo mixture from the fridge and roll into golf ball-sized balls. This recipe will make roughly 18 matzo balls. Carefully place the balls in the soup, cover and cook over medium-low heat until the matzo balls are puffed and tender, 25 minutes. Serve the soup garnished with dill.