3 boneless/skinless chicken breasts, roasted and sliced
2 parsnips, peeled and chopped
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 bay leaf
1 (10 ounce) box of chicken stock
4 cups water
1 bay leaf
2 cups matzo meal
1/2 cup olive oil
1/2 cup seltzer water
8 eggs, beaten
1 teaspoon kosher salt
1/2 teaspoon pepper
Using a medium sized bowl, combine the matzo meal, olive oil, seltzer water, beaten eggs and salt and pepper. Mix this together until there are no lumps.
Place matzo mixture into the refrigerator and allow it to sit for 45 minutes to 1 hour.
In a large stockpot over medium heat add 1 tablespoon olive oil. Combine onions, carrots, parsnips and celery in the pot. Allow this to cook until veggies are tender.
Pour in stock and water. Add in the chicken and bay leaf. Cover and allow to simmer slowly for 45 minutes. Remove the lid and bring the broth to a boil.
Once the matzo meal has rested in the refrigerator, using damp hands and an ice cream scoop, dip out the matzo balls. Carefully drop the matzo balls into the boiling broth. Once all of the matzo balls are in the broth place a lid on the pot and reduce heat to medium/low. Simmer for 30 minutes. DO NOT PEEK!!!!
Serve soup immediately!