Chicken Soup with Matzo Balls

By Pooh

Ingredients

• 1 chicken cut up
• 3 quarts cold water
• 6 carrots, cut up
• 6 stalks celery, cut up
• 2 tablespoons chicken fat
• 2 eggs, slightly beaten
• 1/2 cup matzo meal
• 2 small onions
• 2 sprigs parsley
• 1 small bay leaf
• 1 tablespoon salt
• 1/8 teaspoon pepper
• 1 teaspoon salt
• 2 tablespoons soup stock

Preparation

Step 1

SOUP: place chicken in a pot of cold water. Cover and bring to a slow boil. Add seasoning and vegetables. simmer gently 2 hours. Remove chicken (good for salad) and continue to simmer 1/2 hour
more. Chill. Remove fat and place on low heat.

MATZO BALLS: mix fat and eggs together. Add matzo meal and salt (which were first mixed together). Add soup stock. Cover and refrigerate for 20 minutes. Using a large pot, bring
salted water to a brisk boil. Reduce flame and into the slightly-bubbling water drop balls formed from mixture (not to large, as they grow as they cook). Cover pot and cook 30-40 minutes. When finished, place into warm soup and simmer for 5 minutes.