For the stock: Bring the water to a boil and add all the ingredients.
Let the stock simmer and cook down until it tastes full-bodied and flavorful. Strain.
For the hand-rolled matzo balls: Blend the oil, eggs, matzo meal and salt. Add the soup stock and mix until uniform.
Cover the dough and refrigerate for 15 minutes.
Bring 1œ quarts of water to a rolling boil.
Roll the dough into 1-inch balls.
Reduce the heat and add the matzo balls.
Cover and cook 30 to 40 minutes until done.
For the soup: Heat the chicken stock. When it comes to a rolling boil, add as many matzo balls as preferred.
Cook the soup for about 10 minutes or until the balls are heated through.
Serve immediately.
1 large onion, quartered
1 stalk celery, chopped
1 large chicken, cut up
1 bunch carrots, chopped
Salt and pepper to taste
For the hand-rolled matzo balls: 2 Tbsp. vegetable oil
2 large eggs, lightly beaten
½ cup matzo meal
1 tsp. salt
2 Tbsp. soup stock
This article appears in Oct 1-31, 2007.