Matzah (or Matzo) Ball Soup

Matzah (Matzo) Balls

 * 1 tbsp. chicken fat or oil
 * 1 tbsp. chopped parsley
 * 1 c. boiling water
 * Salt & pepper to taste
 * 2 eggs, separated
 * 1 c. matzah (matzo) meal
 * 1 lg. celery stalk, chopped
 * 1 clove garlic, chopped
 * 1 sm. onion, chopped


 * 1) Chop seasonings very fine, then fry in oil.
 * 2) When clear, add cup of boiling water; then cool a few minutes.
 * 3) Add matzo meal, well beaten egg yolks, then fold in stiffly beaten egg whites.
 * 4) Form into small balls and drop into boiling chicken soup or you can drop them into boiling salted water.
 * 5) Cover pot and simmer for approximately 30 minutes or until puffed up and done.

Soup

 * 4-6 lb. hen
 * 1 lg. onion
 * 2 carrots, cut in pieces
 * 3 stalks celery, cut in pieces
 * 3 qts. water
 * 1 tbsp. chicken bouillon


 * 1) In a large stock pot, cover hen with water, add above ingredients and boil until very tender.
 * 2) Allow chicken to cool in the liquid, then remove chicken and reserve for some other future use.
 * 3) Strain remaining broth and discard the cooked vegetables.
 * 4) Add salt and pepper to taste.
 * 5) Add cooked matzo balls and thoroughly heat them or drop uncooked matzo balls into broth following directions on the matzo ball recipe.