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Chicken with Matzoh Ball Soup

2 to 3 lbs. chicken parts (thighs, legs, wings, etc.)
1 large onion, chopped
6 to 8 cloves garlic, minced
3 to 4 carrots, sliced into small rounds
3 to 4 stalks celery, chopped
4 to 6 chicken bouillon cubes
salt, pepper, garlic salt, and seasoning salt to taste

Place chicken parts in large stock pot (8 - 10 qt) and cover with
water to about 3 inches from top of pot. Put over medium high
flame. Add onion, garlic, celery, carrots, seasoning and bouillon;
cover pot, bring to boil and lower heat to simmer. Cook over low
heat for 1 1/2 hours.

Matzoh Balls

1 cup boiling water
2 Tbs. schmaltz (rendered chicken fat-optional)
1 tsp. salt
dash of pepper
1 cup Matzo Meal
1 egg. slightly beaten
2 - 3 tsp. chopped, fresh parsley
1 tsp. seasoning salt

Combine water and matzo meal in a medium sizes bowl. Stir with a
fork until water is absorbed. Stir in chicken fat: add egg, salt,
parsley, pepper and seasoning salt. Stir to mix well. Chill 1
hour. Back to the soup! ( 1 1/2 hours later) Remove chicken from
soup pot. Remove chicken from bones, tear or cut chicken into
small bits, and return to pot of soup. Continue cooking soup.
Take chilled matzoh ball mix out of fridge and make into balls
about the size of a golf ball or a little smaller. Shape matzo
mixture by rounded tablespoons into balls by rolling it between
the palms of your hands. Drop the balls (as you make them) into
the soup. Reduce heat to slow simmer, cover pot and cook matzo
balls about 1 hour. Serve! The matzoh ball recipe can be easily
doubled. The soup and especially the Matzoh Balls always taste
much better the second and following days. If you make it early
in the day, let it cool completely, and reheat for dinner, I'm sure
this will have the same effect.


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