Instructions: Put the stewing chicken and broken-up carcasses in a large, heavy soup pot with 3 quarts of water, and the sea salt and pepper. Cover and bring to the boil. Remove any froth with a large, wet metal spoon. Add the onions, carrots, celery, parsley and tomato. Return to a boil, then reduce the heat so the liquid is barely bubbling. Cover and simmer for 3 hours.

Remove the stewing chicken and reserve for another use. Discard the roast chicken carcasses. Strain the soup into a large bowl or freezer container and discard the vegetables. Cook, cover and freeze overnight.

When ready to serve, remove congealed fat and return soup to a pot. Add the diced carrots and shredded leek. Bring to a boil, then lower the heat and simmer for 15 minutes or until the vegetables are bite-tender. Garnish with matzo balls and noodles.

This recipe yields 8 servings.

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