SEPHARDIC MATZO AND CHICKEN SOUP

1 large whole chicken, about 3 pounds, rinsed well with salt and cold water

1 large carrot, peeled, cut in cubes

1 celery stalk, peeled, cut in cubes

2 eggs lightly beaten

1 cup matzo meal

1 tablespoon kosher salt (for water)

Kosher salt and white pepper to taste

Pinch of ground cinnamon

4 hard boiled eggs, cut brunoise (small cubes)

4 parsley sprigs for garnish

In a large stockpot place whole chicken with carrots and celery. Cover with 12 cups of cold water. Add 1 tablespoon kosher salt to water. Bring to boil on moderate heat. Cook chicken for 1 hour, or until meat falls slightly off the bone. Remove chicken, carrots and celery with slotted spatula and set aside to cool. Remove chicken meat from the bones and grind meat (not very fine) with carrots and celery in a food processor. Strain chicken broth to another soup pot.

In a bowl, combine the ground chicken, carrot, celery, beaten eggs, matzo meal, salt, pepper and cinnamon.

Form into walnut-sized balls. Refrigerate until ready to cook.

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

Ladle matzo balls into shallow soup bowls. Pour fresh chicken broth over them, sprinkle generous amount of chopped eggs, and sprig of parsley.

Serves 8