“TRADITIONAL AND IRRESISTIBLE, KOSHER FOR PASSOVER AND GREAT FOR SHABBAT.”
 
CHICKEN SOUP

1   Onion
3-4 Carrots
2   Stalks celery
1   Zucchini
1-2 lbs. chicken pieces or bones
3-4 Tbsp. salt

 MATZO BALLS

2 Eggs, beaten
2 Tbsp. oil
2 Tbsp. cold water
½ Cup matzo meal
½ Tsp. salt
¼ Tsp. pepper
½ Tsp. (scant) baking powder

Instructions

1. Peel onion and make slits in top and bottom. Cut vegetables into chunks.
2. Place in pot with chicken and salt. Boil and simmer for 2 hours.
3. In a separate bowl, beat eggs with oil and water. Add last 4 ingredients and mix well. Refrigerate 1 hour.
4. Wet palms of hands. Form Matzo ball mixture into balls and drop into simmering water or soup. (Can be cooked in chicken soup or in a separate pot of water.)
5. Cover pot and cook for 30 minutes. Remove from heat and let stand, covered, for 10 minutes.