Chicken Soup with Matzo Balls Recipe

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.