Ingredients
1
sm. chicken, about 2 lbs.
Garlic powder, about 1 tsp.
Onion powder, about 1 tsp.
2
tbsp. melted chicken fat (or butter)
Directions
1.
1 lg. onion, chopped (reserve 1 tbsp. for Knaidlach)
2.
Put chicken in large (6 quart) stock pot; cover with water. Bring to boil. Now, with large spoon, skim off the fatty froth as it rises to the top. Reduce heat to simmer for about an hour. Add seasonings to taste, and vegetables. Simmer about another 20 minutes. Prepare Matzo Balls
3.
In small (1 quart) saucepot brown the onion in fat. Mix in eggs, stock, then matzo meal and pinch soda. Set in refrigerator to chill, about 15 minutes.
4.
Remove chicken from soup. Take the meat off the bones and return to the soup. Now raise the heat to a boil and add ball.. Wet your hands with cold water and roll a heaping tablespoon of mix between your palms into 1 inch balls and drop into broth. In another 30-40 minutes, the soup is ready.
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