Chicken-Matzo Ball Soup



  1. Place chicken in an 8- to 10-quart stockpot.
  2. Add the water, celery, onion, leek, salt, and pepper and simmer, covered, for 1 1/2 hours.
  3. Add carrot and parsnip and simmer, covered, 30 minutes.
  4. Remove chicken from pot.
  5. Remove skin and bones from chicken.
  6. Chop meat, reserving 3 cups.
  7. Strain broth through two layers of cheesecloth.
  8. Discard solids.
  9. Skim fat from broth.
  10. Return broth, vegetables, and reserved chicken to pot.
  11. Add parsley and dill.
  12. Heat through.
  13. Serve soup with Matzo Balls.