Recipe of the Week- Matzo Ball Soup

Passover Chicken Soup
1 whole chicken –(about 4 lbs)
3 quarts of boiling water
2 small yellow onions
2 carrots
3 stocks of celery
1 parsnip
1 sweet potato
1 tbs. salt
1 tsp. of black pepper
 

Combine all ingredients in a large pot.  Pour the boiling water over the ingredients.  Cover and cook over low heat for about 1 hour.  Remove the chicken and strain the soup then put all the ingredients back in the soup.  Makes about 2 ½ qts of soup.   Serve with the Matzo balls.

Matzo Balls or Knadlach for Passover

2 eggs
4 tbs of melted chicken fat (schmaltz) or oil
1/3 cup of cold water (or soda water)
1 tsp of salt
1 cup matzo meal

Beat the eggs, schmaltz, water and salt together.  Stir in the matzo meal adding just enough to make a stiff batter.  Chill for 1 hour.  Wet hands first and then form into matzo balls about the size of a small golf balls (do not touch them too much!).  Cook for 30 minutes in boiling salted water.  Makes about 18 matzo balls.

Courtesy of Grandma's Chicken Soup.com 
1-877-Send-Soup