Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/2 lb. boneless skin less chicken, diced
2 tablespoons canola oil
¼ teaspoon salt
½ cup finely chopped onion	Washed, peeled and finely chopped
½ cup finely chopped carrot	Washed, peeled and finely chopped
½ cup finely chopped celery	Washed, trimmed and finely chopped
1 teaspoon poultry seasoning.
1 tablespoon parsley flakes
8 cups reduced sodium chicken broth
¼  teaspoon ground black pepper
1 teaspoon garlic powder
Matzo Balls:
4 eggs
2 tablespoons water
1/4 cup butter or margarine, melted
1 cups Matzo meal
1 teaspoon salt
½ teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	For Matzo balls: Beat the eggs with the water. Stir in the melted butter. Add matzo meal, salt and pepper. The batter should be thick like mashed potatoes. Chill for at least 1 hour.
2	Heat the oil into a large stock and set over medium heat Season chicken cubes with salt and pepper. Once hot, add chicken cubes and sauté until brown
3	Add the carrots, onions and celery. Cook until tender
4	Add remaining ingredients (except Matzo balls) and bring to a boil.
5	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes.
6	Using a # 70 scoop, shape batter into balls.  Carefully drop each ball into hot soup. Cover and simmer for approximately, 30 minutes.	Cook until internal temperature reaches 165°F.