Chicken with Matzoh Ball Soup

Ingredients

2 to 3 lbs. chicken parts (thighs, legs, wings, etc.)
1 large onion, chopped
6 to 8 cloves garlic, minced
3 to 4 carrots, sliced into small rounds
3 to 4 stalks celery, chopped
4 to 6 chicken bouillon cubes
salt, pepper, garlic salt, and seasoning salt to taste

Instructions

Place chicken parts in large stock pot (8 - 10 qt) and cover with water to about 3 inches from top of pot. Put over medium high flame. Add onion, garlic, celery, carrots, seasoning and bouillon; cover pot, bring to boil and lower heat to simmer. Cook over low heat for 1 1/2 hours. Matzoh Balls 1 cup boiling water 2 Tbs. schmaltz (rendered chicken fat-optional) 1 tsp. salt dash of pepper 1 cup Matzo Meal 1 egg. slightly beaten 2 - 3 tsp. chopped, fresh parsley 1 tsp. seasoning salt Combine water and matzo meal in a medium sizes bowl. Stir with a fork until water is absorbed. Stir in chicken fat: add egg, salt, parsley, pepper and seasoning salt. Stir to mix well. Chill 1 hour. Back to the soup! ( 1 1/2 hours later) Remove chicken from soup pot. Remove chicken from bones, tear or cut chicken into small bits, and return to pot of soup. Continue cooking soup. Take chilled matzoh ball mix out of fridge and make into balls about the size of a golf ball or a little smaller. Shape matzo mixture by rounded tablespoons into balls by rolling it between the palms of your hands. Drop the balls (as you make them) into the soup. Reduce heat to slow simmer, cover pot and cook matzo balls about 1 hour. Serve! The matzoh ball recipe can be easily doubled. The soup and especially the Matzoh Balls always taste much better the second and following days. If you make it early in the day, let it cool completely, and reheat for dinner, I'm sure this will have the same effect.