1/4 cup canola oil
4 cups chopped veggies, such as onion, carrots, celery and parsnips
2 (32 ounce each container) fat-free chicken broth
2 1/2 lbs chicken pieces, skin removed
1 cup matzoh meal
4 eggs
1/4 cup seltzer
1/4 cup chopped fresh parsley
1 tsp. salt
1/4 tsp. dried thyme

In lg pot, heat 1 tablespoon oil over medium-high heat. Cook vegetables until softened, about 5 minutes. Add broth and chicken. Cover, simmer until chicken is tender, about 45 minutes. Remove chicken, cool. Combine matzoh meal with eggs, seltzer, remaining oil, 1 tablespoon parsley, salt and thyme. Cover, refrigerate 30 minutes.

Shape into 16 balls. With soup on low, add matzoh balls, cover, simmer, turning once until cooked, 25-30 minutes. Shred chicken, discarding bones. Stir into soup.

Cook until heated through, 3 minutes. Stir in remaining parsley.

Submitted by: Sherry Monfils