Matzo Ball Soup

Ingredients:

2 1/2 pounds chicken thighs or whole chicken (with bone and skin)
2 quarts water
4 ribs celery (with leaves, cut into 2-inch lengths)
1 onion (large, chopped)
4 carrots (peeled, cut into 1-inch chunks)

2 small parsnips (peeled, trimmed, sliced)
4 cloves garlic (peeled and smashed)
4 sprigs parsley
1 bay leaf (large, or 2 small leaves)
2 teaspoons kosher salt (or to taste)
Black pepper (freshly ground, to taste or as desired)
Optional: fresh chopped dill leaves or parsley, for garnish

Directions:

Place the chicken in the Instant Pot, followed by the water, celery, onion, carrots, parsnips, garlic, parsley, bay leaf, kosher salt, and pepper.

Lock the lid in place and turn the valve to the sealing position. Select the manual setting, high pressure, and set the timer for 35 minutes. When the time is up, let the pressure release naturally for 30 minutes. Carefully release the remaining pressure.

With a slotted spoon, remove the chicken thighs and vegetables to a large bowl and set aside. Strain the broth through a fine mesh strainer, discarding the solids (garlic pieces, leaves, etc.). Pour the broth back into the Instant Pot; set it on sauté and bring to a boil.

Chop the cooked vegetables. Remove the chicken from the bones and discard the skin and bones. Shred the chicken. Add the chopped vegetables and chicken to the broth with the matzo balls and heat through. Add two matzo balls to each serving of soup.

I don't make my own Matzo balls. I get a little package a Smith's and just add water and cook them according to the instructions and then add them to the soup. (Lazy way)