Prepare the kneidel mix according to

package directions, using the eggs and

oil. Add ground chicken, matzah meal, and pepper and mix well to combine.

In a food processor, using the kugel

blade, grate the potato and onion. Squeeze out the liquid and add to the kneidel mixture; mix well to combine. Divide the mixture into two bowls. Process herbs using the S-blade and add to one of the bowls.

Grate zucchini and squeeze out liquid;

add to the bowl with herbs. Mix well to

combine; refrigerate. Grate carrot and add to second bowl, mix well to combine and refrigerate.

While mixtures are chilling, bring a

large pot of water to a boil; add one tablespoon salt. Working with wet hands, form ping-pong-sized balls of kneidel mixture and drop into pot. Simmer kneidlach for about 30 minutes, making sure all sides have a chance to be immersed in the water.

Remove from pot to drain. Serve one of

each color kneidel with a portion of soup.