Chicken Matzo Ball Soup

A heartwarming Chicken Matzo Ball Soup recipe that combines tender chicken, fluffy matzo balls, and fresh vegetables for the ultimate comfort food.

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Prep your ingredients by gathering and chopping your vegetables. Set them aside.
In a large pot, combine the whole chicken, chopped carrots, celery, onion, and chicken broth. Bring to a boil, then simmer for about 1 hour until the chicken is tender.
Remove the chicken from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding the skin and bones.
Strain the broth through a fine-mesh strainer and return it to the pot.
In a mixing bowl, combine matzo meal, beaten eggs, water, and chopped parsley. Season with salt and pepper. Mix well and refrigerate for 30 minutes.
Bring the strained broth back to a gentle boil. Form the matzo mixture into balls and drop them into the boiling broth, cooking for about 20 minutes.
Add the shredded chicken back into the pot, letting the soup heat through. Serve hot, garnished with parsley if desired.

Feel free to customize with your favorite vegetables or herbs. For fluffier matzo balls, let the mixture rest longer.