My Only Recipe Book

For the broth:

Ingridients

about a dozen chicken wings
4 cups water
1 chopped onion
2 chopped carrots
2 chopped stalks of celery (preferably with leaves)
a few sprigs of fresh parsley
salt and pepper to taste

Procedure:

Combine all the ingredients except the salt and pepper in a large kettle. Bring to a boil. Skim the froth off the soup. Reduce heat and simmer one hour or until chicken is tender. Remove chicken-- when it is cool enough to handle, remove the meat from the bones and chop it into bite sized pieces. Reserve the meat and discard the skin and bones. Strain the broth carefully through rinsed cheese cloth or a fine sieve. Return the broth to the kettle, salt and pepper it to taste, and bring it back to a boil.

For the Matzoh Balls:

Ingridients:
2 eggs, slightly beaten
3 tablespoons chicken fat from the soup or plain Crisco
1 cup matzoh meal
1 teaspoon salt
1/3 to 1/2 cup water or broth
water and salt for boiling matzoh balls

Procedure:

Combine eggs, fat, matzoh meal, and salt in a medium sized bowl. Add enough water or broth to make a stiff dough. Chill dough for at least one hour. Put a pot of salted water on to boil as you would pasta. With wet hands, shape dough into 1" balls. Drop carefully into boiling water. Lower heat and cook at a steady boil, covered, for about 30 minutes or until matzoh balls are cooked through. Remove with a slotted spoon. Put the chicken meat and matzoh balls in bowls or the tureen and pour the hot broth over them.