Kitchen Guy's
Sephardic Passover Soup

Here's how to make it:

In a large stockpot place whole chicken with carrots and celery. Cover with cold water. Add 1 tablespoon kosher salt. Bring to a boil over moderate heat. Cook chicken for about an hour until meat begins to fall off the bone. Remove chicken, carrots and celery with slotted spoon and set aside to cool. Remove chicken meat from carcas and chop meat by pulsing in a food processor with carrots and celery. Strain broth into another pot.

In a bowl, combine the ground chicken, carrot, celery, beaten eggs, matzoh meal, salt, pepper and cinnamon. Form into walnut sized balls. Refrigerate until ready to cook.

Bring the chicken broth to a boil. Add the chicken-matzoh balls, reduce heat to medium low and simmer for 8 minutes or until the matzoh balls float to the top.

Ladle matzoh-chicken balls into shallow soup bowls, ladle broth over them, sprinkle with chopped eggs and parsley.