Jewish Chicken Soup with Matzo Balls

To make the soup on the stove top, combined chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts of water in a large pot bring the water to a boil, reduce the heat, and simmer partially covered, for at least 5 hours.

Skim the surface of the soup occasionally remove any firm that develops.

Remove the chicken and vegetables from the broth; discard the vegetable. Strain the broth, call and refrigerate overnight.

When the chicken is cool enough to handle remove the meat from the bone, and chop or shred the meat; cover and refrigerate.

Combine vegetable oil, eggs, basil, parsley, 1 1/2 teaspoon of salt, and black pepper in a bowl, mix well.

Stir in the matzoh meal, cover the bowl with plastic wrap and refrigerate for 1 hour

Bring at least 3 quart of water, or as needed, and 1 teaspoon of salt to a boil in a large pot. Using wet hands, gently shape the matzoh mixture into balls about 2 inches across and drop them into the boiling water simmer for 20 minutes

Skim the fat off the chilled chicken broth and please broth the park over medium heat. Add salt and pepper to taste and the reserved cooked chicken. Transfer the cooked matzoh ball into the chicken soup heat and serve.

Good Health