Rotisserie Chicken And Matzo Ball Soup

• 4 quarts low salt chicken broth
• 1 cup diced yellow onion finely, about 1 small onion
• 2 cups carrots finely diced, about 4 medium carrots
• 2 cups diced celery finely, about 5 or 6 large ribs
• 1/4 cup vegetable oil
• 4 large eggs room temperature, separated
• 1 cup matzo meal
• 2 cups chicken meat shredded rotisserie
• 1 tablespoon Italian parsley chopped
• sea salt

1. Bring the chicken broth to a boil in a large kettle, over medium high heat. Add the onions, 1 cup carrots, and 1 cup celery. Simmer for 50 minutes. Strain the broth, pressing on the vegetables to remove as much broth as possible and return it to the kettle. Discard the vegetables. Add the remaining carrots and celery to the strained broth. Season with 1/2 teaspoon pepper. Cook until tender, about ten minutes.
2. In a medium bowl, beat together the vegetable oil and egg yolks. Add the matzo meal. The mixture will appear very dry. In a mixer fitted with the beater attachment, beat the egg whites until soft peaks form. Fold the egg whites into the matzo meal mixture. Let the mixture to rest in the refrigerator for at least 15 minutes.
3. Once the mixture is Gently scoop about two tablespoons of the matzo mixture into your hands. Form a small ball with the matzo meal
4. Add the ball to the simmering soup. Repeat with the rest of the matzo meal mixture.
5. Cover the pot, lower the heat to a slow simmer, and allow the matzo balls to cook twenty minutes or until fluffy and tender. You want the liquid at a constant light simmer, but do not let it boil as the matzo balls are tender and can break apart when they first begin to cook. When cooked gently, result will be beautifully swollen, light and tender dumplings
6. Stir in the chicken and parsley. Season well with salt and pepper. Serve.

chicken broth, onion, carrots, celery, vegetable oil, eggs, matzo meal, chicken meat, italian parsley, salt

Taken from www.yummly.com/recipe/Rotisserie-Chicken-and-Matzo-Ball-Soup-1597278 (may not work)