Katie Brown | Matzo Ball Soup

Ingredients

• 4 cups chicken stock
• 8 cups water
• 3 parsley stems
• 1 bay leaf
• 1 cup matzo meal
• 4 eggs
• 2 tablespoons olive oil
• 2 teaspoons salt
• 3 tablespoons chopped parsley, stems reserved
• 2 tablespoons chopped thyme
• 1 carrot, cut into 1/4 inch rounds