Chicken Soup with Matzo Balls

2 boneless chicken breasts
2 quarts chicken broth
2 stalks celery, chopped
1 medium carrot, sliced
1 medium parsnip, peeled, sliced
1 medium onion, chopped
3 cloves garlic, chopped
1 bay leaf
salt and pepper to taste
fresh or dried dill
Matzo meal for matzo balls*

1. Place the chicken breasts, vegetables, garlic, and bay leaf in a soup pot. Add the broth, season with some salt, and bring to a boil. Reduce heat and simmer until the veggies are tender and chicken is cooked through, about 15 minutes. (The chicken may be done before the veggies.)
2. Remove the chicken. When it’s cool enough to handle, shred the chicken and return to the pot. Taste and add salt and pepper to taste, along with some dill. Take out the bay leaf, add the warm matzo balls and serve.

* Follow the matzo meal directions on the package. Or, mix together 3/4 cup matzo meal, 1/4 teaspoon baking powder, and 3/4 teaspoon salt in a bowl. In another bowl whisk together 3 eggs, 2 tablespoons water, and 3 tablespoons melted butter. Pour the dry ingredients into the wet ingredients and stir to combine. Let mixture sit for 30 minutes. Dip your hands in water and form into one inch balls. Bring a pot of water with plenty of salt to a boil. Gently drop the balls in the water, lower the heat, and simmer, covered, for 30 minutes.