Soup

Steps

1. Make chicken bullion.Put chicken with veggies in cold water, bring to a boil. Skim throughly.  Salt.Partially cover and simmer  until chicken meat tender.  Take out meat, reserve. Take our veggies, might reserve carrot and selery. Strain through, bullion suppose to be clear.Skim excess fat, refrigerate overnight ,  solid fat. Reserve fat.
2. Matzo balls. 5 big eggs. 1 teaspoon salt. 1 cup+2 tablespoon of matzo meal. 3  tablespoons of chicken or goose fat, melted. 4 tablespoons of hot bullion.
3. Mix balls, first slightly beat eggs and then add all ingredients. Mix well with fork.
4. Put mix in the fridge. If you want balls soft and fluffy- for 30 minutes, If harder- longer.
5. Prepare balls. With wet hands, form about 12 balls.
6. Meanwhile   boil  big soucepan of water, salt slightly.
7. Gently drop one by one balls in simmering water and simmer them for 30 minutes, covered.
8. Meanwhile  bring to a boil chicken bullion.  Transfer balls to pot , bring to a boil and it is ready.
9. You can add  to a plate with soup  warmed pieces of reserved meat , carrot and celery and add  dill or parsley if you like it.