Rich Chicken Soup with Root Vegetables

Finely grind matzos in a food processor.

Melt margarine in a pot over low heat and let cool slightly. Rinse parsley, shake dry and chop leaves.

In a large bowl, combine ground matzo, margarine, eggs and parsley. Season with salt and pepper and mix thoroughly. Chill at least 1 hour, and preferably up to 4 hours.

With a tablespoon, measure out 16 equal portions of the matzo mixture.

With wet hands, form matzo mixture into balls. Drop directly into a pot of boiling salted water. Cover and simmer over low heat (just under the boiling point) until balls have cooked through, about 35 minutes. Remove with a slotted spoon and drain. (The dumplings can then be refrigerated in an airtight container up to overnight.)

Meanwhile, rinse chicken breast. Pour chicken broth in a pot, bring to a boil and add chicken breast. Skim off any foam that rises to the top, and cook for 10 minutes.

Remove chicken and let cool. Cut into approximately 3/4-inch cubes.

Rinse and peel carrots, celery root, and parsnips. Cut into 1/8-inch cubes.

Strain soup through a fine-mesh sieve into a second pot. Add vegetables, bring to a boil and cook over medium heat for 15 minutes.

Add cooked matzo balls and cook until heated through, another 6-7 minutes. Season with salt and pepper.