Fill a stock pot with cold water, the cleaned chicken and half of your vegetables. Bring to a boil and then simmer on medium for about 2 hours.
Once cooked, remove the chicken from the broth and strain the remaining ingredients until the broth is clear.
Cut up the chicken and place back into the soup along with fresh vegetables and matzah balls.
To make the matzah balls, mix your matzo meal, eggs, oil and salt and let set in the refrigerator while you finish the soup.
To cook the matzah balls, boil a pot of water and cook for 30 minutes.
