Ingredients
4 quarts chicken broth
1 cup finely diced yellow onion
2 cups finely diced carrots, divided
2 cups finely diced celery, divided
4 large eggs, at room temperature, separated
1 cup matzo meal
2 cups shredded cooked chicken meat
1 tbsp. chopped parsley
salt
ground black pepper

Directions
Bring the chicken broth to a boil in a large kettle over medium high heat. Add the onions, 1 cup of carrots and 1 cup of celery. Simmer for 50 minutes. Strain the broth while pressing on the vegetables to remove as much broth as possible, then return it to the kettle. Discard the vegetables. Add the remaining carrots and celery to the strained broth. Season with about 1/2 teaspoon of ground black pepper. Cook until the vegetables are tender, about 10 minutes.

In a medium size bowl, beat together the vegetable oil and the egg yolks. Add the matzo meal. The mixture will appear very dry. In a mixer fitted with a beater attachment, beat the egg whites until soft peaks form. Fold the egg whites into the matzo meal mixture. Allow the mixture to rest in the refrigerator for at least 15 minutes.

Once the mixture is firm and the soup has come to a simmer, wet your hands. Gently scoop about 2 tablespoonfuls of the matzo mixture into your hands. Form a small ball with the matzo meal. Add the ball to the simmering soup. Repeat with the remaining matzo meal mixture.

Cover the pot and lower the heat to a slow simmer. Allow the matzo balls to cook for 20 minutes, or until fluffy and tender. Stir in the chicken and parsley. Season to taste with salt and pepper. Makes 8 servings.