Matzo Ball Soup
|Chicken backs and necks||3 Pound, rinsed with fat pulled off the backs and reserved|
|Carrots||3 , chopped|
|Yellow onion||1 Large, peeled and chopped|
|Celery stalks||4 , chopped|
|Salt||1 Teaspoon (Or More To Taste)|
|Reserved chicken fat||1|
|Eggs||2 , slightly beaten|
|Matzo meal||1⁄2 Cup (8 tbs)|
|Soup stock||2 Tablespoon|
|Chopped parsley||1 Tablespoon (For Garnish)|
Cover, and simmer all the ingredients of the soup stock for 2 hours.
Drain the stock, and remove the fat; or chill and remove the fat the next day.
Place the chicken fat in a small frying pan.
Heat gently over medium heat until the fat is rendered from the solid part and the remains are small and lightly browned.
Do not burn the fat.
Cool the fat, and mix 2 tablespoons of the clear fat with the eggs.
Mix together the matzo meal and salt, and add to the eggs.
When all is well blended, add the soup stock.
Cover the mixing bowl, and refrigerate for at least 20 minutes.
Using a 2- or 3-quart pot, bring salted water to a brisk boil.
Roll the cold mixture into 12 balls, and place on wax paper.
When all the balls are complete, drop them into the slightly boiling water, cover, and cook for 30 to 40 minutes.
Have the soup at room temperature, and place the drained matzo balls in the soup pot.
When you are ready to serve, heat the soup at a simmer for about 5 minutes