Created by Puppitypup on October 24, 2014
Step 1: Soup: Melt butter in stockpot over medium heat, saute onion, celery and carrots. Meanwhile, chop chicken into bite-sized pieces.
Step 2: Add chicken, broth, parsley and pepper, cover and bring to a boil. Stir in tomatoes, reduce heat, cover and simmer 20 minutes.
Step 3: Remove lid, taste and adjust seasonings. Add noodles or rice, return to a low boil, and cook another 12-15 minutes.
Step 4: Matzo Balls: Early in the day, make matzo balls per package instructions. Refrigerate mixture for 2 hours, gently form balls and refrigerate for another 2 hours. Cook in separate pot in chicken broth, remove with a slotted spoon and add to soup.