1. Matzo Balls: 2. In medium bowl, mix eggs, seltzer, oil, salt and pepper. 3. Stir in matzo meal and refrigerate 4 hours. 4. Soup: 5. In stock-pot, heat chicken and the water to a boil, skimming foam. 6. Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper. 7. Simmer, partially covered, until chicken is cooked, about 1 hour. 8. With slotted spoon, remove chicken from soup;. 9. reserve for another use. 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. Cover; reduce heat; simmer 25 minutes. 12. Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids. 13. Add remaining carrots and salt. 14. Simmer, covered, 15 minutes, until carrots are tender. 15. Add minced parsley. 16. To serve: 17. Place 1 matzo ball in each of 8 soup bowls;. 18. add 1 cup soup to each. ---------------------------------------------------------------------------
Nutrition
Ingredients
