1 whole organic chicken
1 medium organic yellow onion, chopped
10 organic carrots, peeled and sliced
1 organic parsnip, chopped
4 cloves of organic garlic, crushed
2 stalks of organic celery, chopped
1 bunch of freshly chopped dill weed
salt and pepper to taste
2 1/2 cups of matzo meal
6 large organic eggs
8 Tablespoons of organic olive oil
Place the chicken into a large pot with the breast side down and fill with enough cold water to reach about 3 inches from the top of the pot.
Add the onion, carrot, parsnip, celery and dill.
Bring to a simmer over medium heat, and cook, partially covered for 2 – 2 1/2 hours.
Do Not let the soup boil.
Skim the fat from the top of the soup, and add the garlic cloves.
Partially cover, and simmer again for another 2 hours.
Find a medium sized bowl and mix the matzo meal, eggs, olive oil, salt and roughly 1//4 cup of the broth from the chicken soup stock.
Place in the refrigerator for 20 -25 minutes to set
In a separate pot of water, boil the water.
The matzo mixture will make 16 balls after being rolled. Make sure your hands are damp to keep the dough from sticking
Place the balls into the boiling water
Cover and cook for 35-40 minutes
As the matzo balls cook, strain the broth from the chicken soup
Return broth back to the pot and remove all the bones and skin from the chicken.
Cut chicken into bite sized pieces
Put the chicken back into the broth.
Remove matzo balls from the other pot and add to bowls of the hot chicken soup