Matzo Ball Soup, Easy

Trash from 1 rotisserie chicken

1 1/2 C matzo meal
1 1/2 t baking powder
1 1/2 t salt
1 t black pepper
1/2 batch parsley
6 eggs
1 batch carrots

1/2 stalk celery

1 small onion

1 bay leaf

2 C rotisserie chicken meat, optional

Throw bones and skin into large stock pot.

Measure out drippings from bottom of plastic pan.

Should be roughly 3/4 C; if not, scale matzo ball recipe accordingly.

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

Mix chicken drippings and eggs into matzo meal.

Refrigerate at least 3 hours.

Remove unwanted parts of carrots, celery, and onion.

Add to stock pot with 1 bay leaf and fill 2/3s full.

Bring to a boil and remove lid.

Forget about everything for a while.

Strain broth and bring to a boil again.

Add chopped carrots, celery, and onion.

Boil for 10 mins and drop in matzo balls.

If there's extra rotisserie chicken, add to soup.

LTK, loosely based on finecooking