- 1 (4- to 5-pound) chicken, cut into quarters
- 2 to 3 celery ribs, chopped
- 1 onion, cut into quarters
- 1 parsnip, chopped
- 1 turnip or parsley root, chopped
- 3 to 4 carrots, chopped
- Sea salt, to taste
- White pepper, to taste
- 1 fresh parsley sprig
- 1 fresh dill sprig
- Bertha's Matzo Balls
How to Make It
Bring chicken and 4 quarts cold water to a boil over medium-high heat. Remove foam with a slotted spoon as it rises to the top. Reduce heat, cover, and simmer 1 hour.
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.
Remove chicken, and let cool. Skim fat. Remove chicken from bones, and return meat to soup. Add matzo balls, and serve.