Matzo Ball Soup recipe

Okay, after many requests (sorry it's taken so long), I'm finally posting my matzo ball soup recipe here.  Of course, yours may taste differently than mine as I don't really follow measurements any longer cause I just know what looks right to add.  But this should get you off to the right start, and will be the yummiest regardless!  BTW - the secret ingredient is of course love...never rush thru making your soup, cause then the love just won't be in it.  :)

Matzo Balls:
12 eggs
4 cups warm water
1 stick melted butter
1 tbl Better than Boullion chicken stock (I just started doing this, and it just adds a hint more flavor and so yummy)
4 tbl parsley
4 cups matzo meal
salt and pepper to taste

Beat yolks.  Mix water, salt, pepper, butter, parsley, and bouillon (if you want) into yolks.  Add matzo meal slowly (it will get really thick).  In a separate bowl, beat egg whites until stiff.  Fold into mixture (since the mixture is so thick, I usually scrub up, and just knead it together with my hands until it is throughly mixed).  Place in the fridge covered with saran wrap at least 2 hours to overnight (so best to make these before the soup).  Form into balls (about a heaping tbl as they fluff up nicely) and place into a pot of boiling water.  Boil until they float, and then cook 10 minutes extra.  Remove from water and add to soup, and allow to simmer with soup an additional 20 minutes or longer to absorb more of the soup's flavor.


Soup:
1-2 whole chickens cut up (mattering on whether you want to add boullion or not)
approx 2 tbl Better than Boullion chicken stock (if you used only 1 chicken or want more flavoring, then just add to taste)
1 large vidallia sweet onion cut up
4 stalks of celery cut up
4 large carrots cut up (I usually add more because my son is a carrot fiend)
4 bay leafs
dill
parsley
salt
pepper
water

Place chicken into a large soup/stock pot (the bigger the better).  Fill pot with water and boil chicken for an hour.  Strain soup to remove all chicken, bones, fat etc.  Put chicken pieces back in (as much or as little as you want, depending on how hearty a soup you want...I usually put in 1 whole chicken).  Now add the onions, carrots, celery, and bay leafs.  Now for the fun part...the dill and parsley.  I usually add enough to do a light-medium covering over the top of the soup.  This is where my measuring is not so good b/c I just know how much to add, so just start small, and you can always add more as it cooks to taste.  Also, add salt (not too much as you don't want to overpower it) and pepper to taste.  Let it simmer an additional 1/2 hour.  Now taste it, and add the bouillion and other seasonings as needed.  Simmer another 1/2 hour, and it should be ready to go.  Just add the matzo balls, and eat up!