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Sent to me from California--an authentic "Belgian/Jewish grandmother's recipe for Chicken Soup. It's wonderful--and certainly delivers in the "make well" department

• 1 chicken, 4-5 pounds
• 4 stalks celery with leaves, chopped
• 1 bunch parsley root, peeled and chopped (if available)
• 2 large onions, chopped
• 6 carrots, peeled and chopped
• 4-6 parsnips, peeled and chopped
• 1 celery root, peeled and chopped, if available (if not, add more celery)
• 1 bunch parsley, finely chopped
• handful of dill, finely chopped
• 4 quarts chicken stock
• salt and pepper

1 cup matzo meal mixed with 1/3 cup shortening or "schmaltz" (or "mock schmaltz"), 1/2 cup water, 1 teaspoon salt, a grind of white pepper, and 4 eggs--beat together, refrigerate for an hour, then form into balls and refrigerate til ready to cook.

[Schmaltz is rendered chicken fat. Mock Schmaltz can be made by simmering one diced onion in a cup of light olive oil until the onion browns--then removing the onion and stirring in 1 Tablespoon of chicken bouillon granules. Strain the oil into a jar and refrigerate. Use, when solidified, as needed.]

Put all ingredients in a big pot, cover, and bring to a boil. Reduce heat and simmer, lightly covered, for 2 hours--until everything is tender and soft. Skim off foam, from time to time, if needed.

Make matzo balls and refrigerate.

After 2 hours, remove the chicken and pick, discarding skin and bones. Cut into bite-sized pieces.

Fish out half or so of the cooked vegetables and whirl into a blender, then returning to soup for thickening. Stir in the chicken and season to taste with salt and pepper. At this point, you can refrigerate overnight so flavors can blend--then skim fat before reheating.

Return to a low boil, add matzo balls, cover, and simmer for 30 minutes. Ladle into bowls, help your sick ones to the table, and watch them come back to life.