Spring Vegetable and Mini Matzo Ball Chicken Soup

Preparation

1. Step 1

   Heat chicken fat in heavy large pot over medium heat. Add 1/2 cup green onions, 3/4 cup onion, carrot, and celery. Sauté until vegetables are soft but not brown, about 8 minutes. Add wine; cook until evaporated, about 2 minutes. Add broth and simmer 10 minutes to blend flavors. DO AHEAD Soup can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm before continuing.

   Step 2

   Add fully cooked matzo balls to soup. Simmer over low heat just until heated through, about 5 minutes. Season soup to taste with salt and pepper. Ladle soup and 3 matzo balls into each bowl. Sprinkle each with chopped parsley, chives, and green onions; serve.