Chicken Soup With Matzo Balls

Ingredients

• 5 pound baking hen quartered
• 1  bay leaf 
• 4  carrots cut into 3-inch pieces
• 4 stalks celery cut into 3-inch pieces
• 1 small bell pepper green seeded coarsely chopped
• 12 servings matzo balls 
• 1 large onion quartered
• 1 tablespoon salt 
• 4 quarts water 

Equipment

• dutch oven

Directions

1. Combine all ingredients except Matzo Balls in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 3 hours or until hen is tender.
2. Remove hen from broth, and reserve for use in another recipe. Strain broth, and discard vegetables.
3. Return broth to Dutch oven; bring to a boil. Drop Matzo Balls into broth. Cover and cook 30 to 40 minutes.