Lemon-Scented Chicken Soup with Parsley-Sage Matzo Balls

Ingredients

• 0.8 pound carrots peeled sliced
• 4 large celery stalks cut into 2-inch pieces
• 4.5 pound chicken rinsed cut into 8 pieces, well, excess skin and fat cut away and discarded
• 1 tablespoon kosher salt 
• 10 large optional: dill fresh
• 8 slices optional: lemon thin
• 3 tablespoons juice of lemon fresh
• 1 pound onion quartered
• 10 large parsley fresh italian
• 0.5 pound parsnips peeled sliced
• 8 servings sage 
• 5 quarts water cold
• 1 pound cubes red-skinned sweet potato peeled cut in half crosswise (red-skinned sweet potato)

Equipment

• bowl
• ladle
• knife
• pot

Directions

1. Place chicken in large bowl.
2. Add boiling water to cover.
3. Let stand 2 minutes; drain well. Using small knife, scrape skin to remove any surface fat. Rinse with cold water; drain again. Bring 5 quarts water to boil in heavy large pot.
4. Add chicken. Return to boil, skimming impurities . Cook until broth is clear, skimming as needed and stirring occasionally, about 15 minutes.
5. Add onions, yam, carrots, parsnips, and celery. Partially cover and reduce heat to medium-low; simmer until chicken and vegetables are tender, about 1 1/2 hours.
6. Add dill and parsley to soup; simmer 3 minutes.
7. Remove from heat and let stand 1 hour. Strain into clean pot. (Can be made 2 days ahead. Chill uncovered until cold, then cover and chill.)
8. Add matzo balls to soup and rewarm over medium heat. Season to taste with lemon juice, salt, and pepper. Ladle into bowls.
9. Add 1 lemon slice and matzo balls to each.