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Mom's Matzoh Ball Soup

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Ingredients
  

Soup

  • 1 whole chicken cut up
  • 5-6 cups water
  • 4-5 peeled carrots
  • 2 stalks celery ends trimmed
  • 1 onion peeled but leave one layer skin on and do not cut
  • 2 T. kosher salt
  • handful fresh dill and more reserved for the end

Matzoh Balls

  • 2 T.chicken fat melted
  • 2 eggs beaten
  • ½ c. matzoh meal
  • 1 tsp salt
  • 2 T of your soup

Instructions
 

Soup

  • Place all in large pot.
  • Cover and bring to boil.
  • Lower to a simmer and cook 90 mins.
  • Remove onion after 20 mins and discard.
  • When done, remove chicken immediately.
  • Once cool, discard skin and take off the chicken.
  • Cut into bite sized pieces and add back into the soup.
  • Add some fresh dill, chopped to the soup.

Matzoh Balls

  • Mix chicken fat and eggs.
  • Add matzoh meal and salt.
  • Add soup.
  • Cover and chill 20 mins.
  • Bring a pot of water to a boil.
  • Form matzoh balls and add to water.
  • Cover and keep at a high simmer.
  • Cook 40 mins.
  • Remove and place into the soup.