Add chicken to 2 1/2 quarts cold water, bring to boil and skim. Cook for 1/2 hour then add vegetables and season. Cook 1 to 1 1/2 hours until chicken is tender, then add matzo meal balls.
Separate eggs. Beat yolks and set aside. Beat egg whites until stiff. Fold together, then fold in matzo meal. Salt and pepper and place in refrigerator for 15 minutes. Use hands and form small balls of matzo meal and drop in boiling soup for 25 minutes.
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