For the soup:

• 1 medium-size chicken
• a generous bunch parsley
• 3 sticks celery
• 3 cut up carrots, skins on
• 1 peeled onion
• pinch sweet paprika
• salt and pepper, to taste
• enough water to just cover the chicken

For the matzah balls:

• 2 sheets matzah, soaked
• 1 large onion, diced
• 3 Tbsp olive oil, divided
• generous bunch parsley, chopped fine
• salt and pepper, to taste
• 2 eggs, beaten
• ⅓–⅔ cup matzah meal

1. Add all soup ingredients to a large pot. Bring to a boil, then turn heat to medium-low and simmer until chicken is tender, about 2 hours.
2. While the soup is simmering, make the matzah balls. Fry the diced onion over medium-high heat in 2 Tbsp olive oil until golden. Set aside to cool.
3. Soak matzah sheets for 2-3 minutes, then squeeze, add to a large mixing bowl, and mash until fine with a fork.
4. Add the beaten eggs, parsley, cooled fried onion, remaining 1 Tbsp olive oil and salt and pepper to the bowl. Mix well. Add the matzah meal (⅔ cup if you like them perfectly formed but dense, ⅓ cup if you like them lighter-than-air but collapsing) and mix again. Chill in the fridge for 30 minutes-1 hour.
5. Once the matzah ball mix is chilled, roll into 12 small balls. Refrigerate again if the soup is still cooking, or add directly to the and simmer for another 30 minutes.
6. Serve hot, on top of cooked rice (Golda’s optional addition, which I opted out of).