3-pound chicken, excess fat removed

3 quarts chicken stock (see note above)

1 Spanish onion, cut in wedges

4 medium carrots, cut in 1-inch chunks

Salt and pepper to taste

12 matzo balls, made from a mix

3 cups hot cooked fine noodles

Finely chopped fresh parsley

Place the chicken in a large stockpot and cover with stock. Cook, uncovered, over high heat until the stock starts to simmer. Reduce the heat, add the onion and carrots, and simmer slowly until the chicken is tender, about 1 hour. Remove the chicken and, when it is cool enough to handle, discard the skin and bones, and tear the meat into large pieces. Return the chicken to the pot and season the soup with salt and pepper. Heat the matzo balls in hot water or soup.

To serve, place 1/2 cup noodles and 2 matzo balls in a large soup bowl, then add the chicken, vegetables, and soup. Sprinkle with parsley.

Serves 6.