Jennifer Levison's Chicken Matzo Ball Soup - Atlanta Magazine

Ingredients

• Stock: 1 large (5 1/2- to 6-pound) chicken, giblets removed
• 2 onions, peeled and quartered
• 3 large carrots, coarsely chopped
• 2 celery stalks with leaves, coarsely chopped
• 1 bunch parsley
• 1 tablespoon kosher salt
• 1/2 tablespoon black peppercorns
• Soup: 1 large sweet onion, peeled and chopped
• 3 large carrots, peeled and chopped
• 2 celery stalks, chopped
• Matzo Balls: 4 eggs, beaten
• 4 tablespoons chicken fat, skimmed from the top of the chicken stock
• 1 cup matzo meal (found easily in grocery stores during Passover)
• 1/4 cup hot water
• 1/2 bunch parsley, finely chopped