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How to make soup:.
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Shred cooled chicken breasts and place in stock pot.
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Cut up celery, onion and baby carrots into bite sized pieces and add to stock pot.
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Add in 3 of the 32 oz chicken stocks into pot.
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Fill those containers with water and put in stock pot as well so now you should have 1 and 1/2 gallons of fluid in your stock pot and brimming with vegetables.
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Ensure you still have room in your pot for about 8 more cups of food.
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Finally add your seasonings.
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Cook on medium heat for about 90 minutes or until your vegetables are tender.
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Add additional salt and pepper if needed.
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How to make matza balls:.
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**regular** (makes 30 balls).
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Mix together the oil and eggs.
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Slowly add the matzah meal.
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Add the salt, sugar and baking powder.
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Refrigerate for 1/2 hour till firm.
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with remaining 32 oz of broth pour into large pot and fill with 32 oz of water as well.
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With moistened hands, (gently) make balls do not pack them or they wont cook all the way.
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Add balls to water (balls will drop to bottom, but will pop up and float on top while cooking) Cover.
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Lower heat to a slow boil.
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Cook for 45 minutes to 1 hour until fluffy.
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**Stuffed balls*.
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When making the balls put in any chopped herb and form the ball around the herb and cook as stated.
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When balls are done:.
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Add all broth and balls to soup mixture cook another 10 minutes and serve hot.
