Matzoh Ball Soup

I had this soup for the first time from a little deli i went to with my Bestie Jenny. Ever since then i have been a raving lunatic over it. People get scared with the Matzoh balls. I dislike dumplings because they are slimy snot feeling on your palette. I was very leery to try this first thinking that's what it would taste like. But to my surprise these Matzoh's taste alot like crusty bread dipped in chicken noddle soup. I'll never stray again! My plus 4 are anti Matzoh Ball soup so i don't ever get to make it, but its still super worth trying!

Whatcha need:

1 (5 or 6 pound) Chicken

2 large celery stalks with leaves, chopped

2 large carrots, sliced in big chunks

1 onion, quartered

3 sprigs parsley

3 sprigs fresh dill (or 1 teaspoon dried)

Salt and pepper, to taste

Matzoh Balls:

4 eggs, lightly beaten

4 tablespoons chicken fat (from the above soup)

1 cup matzoh meal

2 teaspoons salt

1/4 cup hot water

12 cups salted water

How ya make it:

1) Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms.

2) Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done.

3) The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool.

4) When broth has completely cooled, skim off the fat and save for the matzoh balls.

5) In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour.

6) Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!).

7) Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth!