Chicken soup with Matzo balls

The cure for colds and flus- the magic is in the matzo balls!

ingredients

1
Brown the onion, celery and carrots in a Dutch oven.
2
Remove with a slotted spoon and set aside.
3
Brown the chicken in the same pot and fill with water and add boullioun or fill with broth. Add the parsley and simmer 20 minutes. Meanwhile, in a small bowl , blend the 2 eggs and 2 tablespoons of vegetable oil. Add the contents of one packet of matzo ball mix and stir with a fork until evenly mixed. Place the bowl in the refrigerator until the chicken is done.
4
After 20 minutes, remove the chicken from the soup and place in the fridge. Return the vegetables and bring the soup to a boil. Wet your hands and form the chilled matzo ball mix into balls to size of small marbles and drop into the boiling soup. Cover the soup and simmer 20 minutes. Remove the parsley, and cut the chicken into bit sized pieces. Return the chicken to the soup and serve!

Source: Marcy