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Add olive oil to large pot on stove top and turn to medium heat.
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Cut the chicken breasts into quarters.
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Add chicken breasts and thighs to large pot and cook until the outsides are a light brown.
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Meanwhile, slice the carrots and celery, and chop the onion finely.
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Add the vegetables and chicken broth to the pot.
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Cover and reduce heat to low.
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Cook for 1.5 hours.
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Meanwhile, when the soup has about 45 minutes left to go combine the eggs, matzo ball mix and safflower oil and mix it well.
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Refrigerate the matzo ball mixture for 15 minutes.
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Bring a large pot of water to a boil.
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Form the matzo ball mixture into balls and add them to the boiling water.
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Cover the pot, reduce the heat to simmer and cook for 30 minutes.
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Once the soup has cooked for 1.5 hours, remove the chicken from the pot and pull it.
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Add the pulled chicken back to the pot of soup and add the matzo balls.
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Add parsley, salt and pepper to taste.
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Enjoy!