Chicken Soup with Matzo Balls

Place chicken, water, onions, leek, celery, salt and pepper in 8 to 10-quart Dutch oven.

Bring to boiling; reduce heat and simmer covered for 1 hour to 1 1/2 hours.

Add carrots and parsnips; simmer covered for 30 more minutes.

Remove chicken and refrigerate if you are not planning to use as main meal.

Lift vegetables from broth with slotted spoon, then strain broth. Return vegetables to broth.

Add parsley and dill if desired. Heat through and serve in bowls with Matzo Balls.

Serves 15.