Nothing is quite as comforting as a bowl of homemade matzo ball soup, and we've got the perfect recipe.

Ingredients

• 1 broiler/fryer chicken (3 to 4 pounds)
• 1 can (14-1/2 ounces) chicken broth
• 1-3/4 teaspoons kosher salt, divided
• 1 pound carrots, coarsely chopped
• 6 celery ribs, coarsely chopped
• 1/2 cup coarsely chopped sweet onion
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/4 cup minced fresh parsley
• 2 large eggs
• 2 tablespoons canola oil
• 1 package (5 ounces) matzo ball mix
• 1/4 cup finely chopped onion

Directions

1. Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises.
2. Remove chicken and set aside until cool enough to handle. Strain broth and skim off fat; if needed add additional water to make 10 cups broth. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining 3/4 teaspoon salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender.
3. Meanwhile, for matzo balls, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes.
4. Remove and discard skin and bones from chicken; shred chicken and add to soup. Stir in parsley. Bring to a boil. Drop matzo ball dough by tablespoonfuls into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering).
5. With a slotted spoon, carefully remove matzo balls and divide among soup bowls. Ladle soup over top. If desired, top with additional parsley and pepper.