Whether or not you're celebrating Hanukkah this week, it's impossible to ignore the warm revelation that is a good matzo ball soup. Referred to by many as "the Jewish penicillin," matzo ball soup is known for its cold-curing properties - and no one can attest to this more than the folks behind the Carnegie Deli. This midtown Manhattan institution, which has been open for 75 years, serves up a whopping 1,500 matzo balls daily! Find out the secrets to making a great matzo ball (hint: it's all in how you roll it!), and keep watching for the recipe. Matzo Ball SoupAdapted from The Carnegie DeliIngredientsFor consommé:1 pound chicken necks, backs, and wings1/2 ounce chicken base, such as Better Than Bouillon1 celery stalk, roughly chopped1 small white onion, quartered1/4 teaspoon Maggi Seasoning1/4 teaspoon yellow food coloring (optional)Salt and pepper, to tasteFor matzo balls:8 large eggs1 cup liquid shortening or olive oil plus more for rolling matzo ballsScant 1 cup water4 cups matzo meal1/4 teaspoon Maggi Seasoning3/4 teaspoons kosher salt1/4 teaspoon freshly ground black pepperDirectionsMake consommé: Combine first four ingredients with 6 cups water. Add Maggi seasoning, food coloring, and salt and pepper. Bring to a boil. Turn down heat and simmer for 1 hour.Make the matzo balls: in a large bowl, mix the eggs, oil, water, matzo meal, Maggi, salt, and pepper until just incorporated.Oil hands, then, working as gently as possible, form round balls about the size of a billiard ball.Cook the matzo balls: Boil matzo balls in consommé until cooked through and soft, about 45 minutes.Divide matzo balls evenly between four bowls, allotting 2 matzo balls and 2 cups consommé per serving.Serves 4.