• Whole Chicken- cleaned out and washed. (Free range~ organic if possible)
• 2 Leeks (stalks, washed and chopped)
• 15 cloves of garlic (give or take a few)-chopped
• Large Yellow Onion
• 6 cubes of chicken consome or bullion
• Small bag of baby carrots
• Stalk of celery hearts (washed and chopped to bite size pieces)
• Salt and Cracked Black Pepper
• Bay Leaf
• Dried parsley (2 tsp or more)
• INGREDIENTS FOR MATZAH BALLS:
• 2 TBSP vegetable oil
• 2 Lg Eggs
• 1/2 C Matzo Meal
• 1 tsp salt
• 2 TBSP of chicken soup or water

1. DIRECTIONS FOR SOUP:
2. 1)Fill largest pot you have with water.
3. 2)Add all soup ingredients to the pot
4. 3)When the chicken is falling off bone and completely cooked. Remove chicken from the soup.
5. 4)Remove chicken from the bones into a seperate bowl.
6. 5)Put deboned cooked chicken back into pot. ***I save half of the chicken and make chicken salad for more lunch or snack meals.
7. 6)Continue to boil soup ~ get ready to make Matzah Balls.
8. DIRECTIONS TO MAKE MATZAH BALLS:
9. 1)Blend Oil, eggs, matzo meal, and salt in a bowl.
10. 2)Add soup stock or water until uniformed.
11. 3)Cover bowl and place in refrigerator for 15 - 20 minutes.
12. 4)Make 1 inch in size balls out of matzah mix.
13. 5)Drop balls into pot (on medium heat) for 30-40 minutes.
14. Balls will expand double in size.
15. Viola!!!!!
16. Cook Time approximately 4-5 hours depending on size of chicken.
17. Serving suggestions: with egg noodles, rice, matzah crackers, soup nuts, or as is.
18. Enjoy.

This recipe comes from dual effort (Michael and Mine). We make this soup almost weekly. I can't stop craving it. It's enough for a dinner, and then 3-4 lunches depending on your family size. We just tweaked this recipe adding what ever sounded good. So this comes straight from yours truly. Serving suggestions: with egg noodles, rice, matzah crackers, soup nuts, or as is. Enjoy.