Chicken Soup and Matzo Balls

Chicken Soup

2 onions

Half a large boiler chicken and giblets , or use chicken frames instead of the boiler

3 carrots

half a head of celery (plus leaves)

1 leek

1 turnip

1 tomato

1 sweet potato
4 cloves garlic

Bunch of dill

Place all ingredients into a very large soup pan, and cover with water. Bring to boil and simmer for 2-3 hours. Allow to cool, then strain and place into containers to refrigerate overnight.

Reserve carrots and chicken pieces in a separate dish. In the morning, scoop off all the fat from the top of the soup. Put the carrots and chicken back into the soup, heat and serve.

Matzo Balls (old fashioned recipe known as Matzo Kleis)

4 matzas

2 onions

Fine matza meal

4 eggs

4 tablespoons oil

Salt, pepper, ginger

Soak matza in cold water until soft, then drain and squeeze dry. Put in a basin and mash with a fork. Chop onion finely and fry golden brown, then add it, together with the oil, to the soaked matza. Season with salt, pepper and ground ginger. Stir in beaten eggs and sufficient fine matza meal to bind it all together. Roll the mixture into balls and coat balls with matza meal. Cover with plastic wrap and refrigerate until needed. Drop into boiling water and cook for 20 minutes, just before serving. This recipe makes approx 16 matza balls.These are best made in advance and left in the fridge before cooking.