FOR THE SOUP

Add all ingredients to a pot and bring to a boil. Reduce the heat and simmer with the lid on for 4 hours. Add more water and stock if necessary. Strain chicken and vegetables in a strainer. Discard the onion and celery.

Blend half the carrots to give the soup color. Return the carrot puree, remaining carrots, and shredded chicken to the soup.

FOR THE MATZO BALLS

Beat 2 eggs and 2 TBS of vegetable oil in 3 separate bowls. Add 1 pack of matzo ball mix to each of the 3 bowls and season with salt, pepper, and cinnamon. Stir with a fork until evenly mixed. Chill in the refrigerator for at least 15 minutes.

Boil a large pot of salted water. Use wet hands to form balls (golf ball size). Be careful to pack them loosely (if you compress them too tightly they will be dense). Drop balls into boiling water. Close pot and boil rapidly for 10 minutes. Reduce heat and simmer for an additional 20 minutes. Do not open the lid at all during the cooking time (30 mins).

SERVES 16