Chicken Soup With Matzo Balls

1. 1

   Matzo Balls:

2. 2

   In medium bowl, mix eggs, seltzer, oil, salt and pepper.

3. 3

   Stir in matzo meal and refrigerate 4 hours.

4. 4

   Soup:

5. 5

   In stock-pot, heat chicken and the water to a boil, skimming foam.

6. 6

   Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper.

7. 7

   Simmer, partially covered, until chicken is cooked, about 1 hour.

8. 8

   With slotted spoon, remove chicken from soup;.

9. 9

   reserve for another use.

10. 10

    Bring large pot of salted water to a boil. With cool, wet hands, shape matzo-meal mixture into 8 (2-in.) balls and add to boiling water.

11. 11

    Cover; reduce heat; simmer 25 minutes.

12. 12

    Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids.

13. 13

    Add remaining carrots and salt.

14. 14

    Simmer, covered, 15 minutes, until carrots are tender.

15. 15

    Add minced parsley.

16. 16

    To serve:

17. 17

    Place 1 matzo ball in each of 8 soup bowls;.

18. 18

    add 1 cup soup to each.

* Per serving · 4 servings · Values may vary.