Instructions: Place chicken in a large stockpot, and cover with 10 cups water. Add celery, onions, and carrots. Bring to a boil; lower heat to a simmer, and cook for 2 hours. When impurities rise to the surface of the broth, skim off with a ladle. In the last 15 minutes, add the dill, tied in string.

Remove the chicken, and reserve for another use. Pour the broth through a strainer into a large container, and chill overnight.

The next day, scrape the congealed fat off the top of the soup. Return soup to a medium stockpot, and reheat over medium-low heat. Adjust seasoning to taste.

In the bowl of an electic mixer with the paddle attachment, beat the eggs on low speed. Turn off the mixer, and beat in canola oil, 1/4 cup water, matzo meal, parsley, and salt and pepper by hand. Cover mixture with plastic wrap, and chill until it sets, about one hour.

In a second large stockpot, bring water to a boil, then lower heat to a simmer. Dampen your hands, and shape matzo mixture into balls the size of golf balls. Drop the balls into the water, cover, and cook for 30 minutes, making sure not to peek. The matzo balls will expand during cooking. Using a slotted spoon, transfer matzo balls to a bowl.

Ladle hot broth into soup bowls, and place 1 or 2 balls in each bowl.

Serves 10 to 12.

Cuisine: "Jewish"

NOTES : Arlene Schwartzman is the mother of investment banker Stephen Schwartzman

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.