Step 1

For the chicken stock: Wash the chickens thoroughly with cold water. Combine the chickens, carrots, celery and onions in a large stockpot. Place the parsley, thyme sprigs, peppercorns if using, garlic and bay leaves in a 6-inch square of cheesecloth and tie shut with kitchen twine. Add to the stockpot, then cover the contents with 4 quarts cold water. Bring to a simmer over low heat. Maintain a gentle simmer, removing any fat or scum from the surface as needed, for 3 hours. Remove the chickens and pull the meat for the soup. Strain the stock through a fine mesh strainer. Let cool and refrigerate. Once the stock is cold, remove any additional fat that has come to the surface. The stock can be held for up to 5 days or frozen for up to 6 months.

Step 2

For the matzoh balls: In a large bowl, combine the eggs with the oil and 1/4 cup chicken stock. In a small bowl, mix together the matzoh meal, salt and pepper. Add the dry ingredients to the wet and stir to combine. (Do not overmix.) Refrigerate, covered, 30 minutes.

Step 3

In 4-quart pot, bring salted water to a simmer. Using wet hands, re-wetting as necessary, form matzoh balls into 1- to 1 1/2-inch balls. Add the matzoh balls to the simmering water. Simmer for 30 minutes. Remove with a slotted spoon. Either add to the warm prepared soup or cool for later serving.

Step 4

For the chicken soup: In a large stockpot, heat the vegetable oil. Add the celery, carrots and onion and saute on medium heat until translucent, 3 to 4 minutes. Add the garlic and saute for 1 minute. Add 3 quarts reserved chicken stock. Add the parsley, thyme sprigs, peppercorns and bay leaf to a 6-inch square of cheesecloth and tie shut with kitchen twine. Add the sachet to the broth and simmer on medium heat for 10 minutes. Discard the sachet bag, then add the pulled chicken. Season with salt and pepper. Add the warm matzoh balls to soup bowls and pour the finished soup over. Enjoy!