Blaine Moats
Ingredients
1(4-lb.
Add the water, onions, leek, celery, salt, and pepper.
Reduce heat; simmer, covered, for 1-1/2 hours or until chicken is almost tender.
Credit:Blaine Moats
Remove chicken from pot.
When cool enough to handle remove and discard skin from chicken.
Pull meat from bones, discarding bones.
Using a slotted spoon, remove vegetables from broth; set aside.
Strain broth through two layers of 100-percent cotton cheesecloth placed in a colander; discard solids.
Skim fat from broth.
Return broth and vegetables to pot.
Add parsley and, if desired, dill weed; heat through.
Serve in bowls with Matzo Balls.
In a mixing bowl combine matzo meal, salt, and pepper.
Beat in eggs and chicken fat (schmaltz) until well blended.
Stir in carbonated water.
Cover and chill for at least 2 hours.
With wet hands, shape dough into 1-inch balls.
Carefully drop dough into a large pot of gently boiling salted water.
Do not uncover pot until end of cooking.
Remove carefully with a slotted spoon.
Serve in hot Chicken Soup.
Makes about 30 balls.
2,000 calories a day is used for general nutrition advice.
