Categories: PASSOVER, SOUPS

Ingredients

• 1 (4- to 5-pound) chicken, cut into quarters
• 2 to 3 celery ribs, chopped
• 1 onion, cut into quarters
• 1 parsnip, chopped
• 1 turnip or parsley root, chopped
• 3 to 4 carrots, chopped
• Sea salt, to taste
• White pepper, to taste
• 1 fresh parsley sprig
• 1 fresh dill sprig
• Bertha’s Matzo Balls (http://www.recipething.com/recipes/show/8128)

Directions

1. Bring chicken and 4 quarts cold water to a boil over medium-high heat. Remove foam with a slotted spoon as it rises to the top. Reduce heat, cover, and simmer 1 hour.

2. Add celery and next 6 ingredients. Tie parsley and dill sprigs together, and add to soup. Cover and simmer 2 more hours or until chicken is tender.

3. Remove chicken, and let cool. Skim fat. Remove chicken from bones, and return meat to soup. Add matzo balls, and serve.

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