Bertha's Matzo Ball Soup

Ingredients

• 3  to 4 carrots chopped
• 2 rib to 3 celery chopped
• 4 pound meat from a rotisserie chicken cut into quarters
• 1  dill sprig fresh
• 41 servings bertha's matzo balls 
• 1  onion cut into quarters
• 1  parsley root chopped
• 1  parsley sprig fresh
• 1  parsnips chopped
• 41 servings sea salt to taste
• 41 servings bell pepper white to taste

Equipment

• slotted spoon

Directions

1. Bring chicken and 4 quarts cold water to a boil over medium-high heat.
2. Remove foam with a slotted spoon as it rises to the top. Reduce heat, cover, and simmer 1 hour.
3. 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.
4. Remove chicken, and let cool. Skim fat.
5. Remove chicken from bones, and return meat to soup.
6. Add matzo balls, and serve.