Serves 6-8

2 quarts of Homemade Chicken Stock

3 Tbls. good olive oil
1/4 c. minced onion
3 eggs
2 Tbls. finely minced parsley, and more for garnish
1 tsp. kosher salt
1 tsp. freshly ground pepper
About 1 c. of matzo meal
8 carrots, peeled and sliced into pieces

For the Soup Base:

Make the chicken stock (this can be done a day ahead). Shred pieces of chicken to add to the soup.

For the Matzo Balls:

Put the oil and onion in a saute pan and cook on medium for about 5 minutes. Set aside to cool. Beat egg whites until stiff - set aside. Stir egg yolks into bowl with onions, parsley, salt, pepper and 1/2 c. of chicken stock. Add the matzo meal, it should be moist. Slowly stir in egg whites to lighten the mixture. Cover and refrigerate for at least 2 hours until the mixture is thick enough to form balls.

Bring a large stock pot of generously salted water to a gentle boil. With wet hands, form the matzo into 1-inch balls (they will expand when cooking). Add matzo balls to water, reduce heat and simmer on medium-low, covered for about 30 minutes.

Warm chicken stock in a separate stock pot. Add slices of carrot and shredded chicken. Cook on medium heat until carrots are just tender.

When matzo balls are finished, place in the warm chicken broth and serve soup in bowls garnished with fresh parsley.