Matzo Ball Soup

1 rotisserie chicken

3 large carrots

3 ribs celery

1 onion

1 bay leaf

1 t salt

6 oz or 1 1/2 C matzo meal

1 1/2 t baking powder
1 1/2 t salt
1 t black pepper

6 eggs
1/2 batch parsley, chopped

Remove chicken meat and set aside.

Throw bones and skin into instant pot.

Add 4 C water.

Clean carrots, celery, and onion.

Chop; discard vegetable trimmings in instant pot.

Add bay leaf and 1 t salt.

Pressure cook 15 mins and let release naturally.

Should yield 4 C broth and 3/8 C schmaltz.

If not, scale matzo ball recipe to the schmaltz.

Combine matzo meal, baking powder, salt, and pepper.

Stir in eggs, parsley, and schmaltz.

Refrigerate matzo mix 3 hours.

Divide broth; cover a large saucepan with 1/2".

Pour the rest into a large soup pot.

In soup pot, simmer carrots, celery, and onion.

Add chicken.

Bring saucepan to a boil.

Drop in matzo balls and cover, cooking 40 mins.

To serve, ladle broth into serving bowls.

With a slotted spoon, transfer matzo balls to serving bowls. 

LTK, loosely based on seriouseats