Matzo “Bawl” Soup

Recipe

Matzo Balls:
1/2 cup Matzo Meal
2 large eggs
2 tbsp chicken fat (schmaltz)
2 tbsp chicken broth or water
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp baking powder
1 tbsp parsley
Pepper to taste

Chicken Soup

1 – 5lb whole chicken
2 carrots
2 celery stalks
1 medium onion
4 sprigs of parsley
16 cups water
2 tbsp salt (to start)
Pepper to taste

into a large pot, add all of the chicken soup ingredients. Bring to a boil, skim off the foam, and boil on low for 3 hours.
Allow to completely cool, and then place into the refrigerator overnight.
The next day, skim off the fat and place into a bowl.
Add all of the matzo ball ingredients to a bowl and mix. Cover and refrigerate for a few hours.
Remove the chicken from the soup and shred. Add the shredded chicken back into the soup.
While you are reheating the soup, form the matzo balls. In a separate pot, boil the matzo balls in either salted water or chicken broth. Boil on a low simmer for 30 minutes. They will plump up and become almost 3 times the size.
Add to warm chicken soup and enjoy!