3 carrots, cut up
4 stalks celery, cut up
Bones from 4 chicken breasts
1 cube bouillon
Pepper to taste
4 cups water
4 boned chicken breasts
2 medium onions, chopped fine
1/2 cup cold water
1/2 cup matzo meal
the sliced onions, cut carrots, celery, chicken
bones, sprinkle pepper and 4 cups water into a
large saucepan. Bring mixture to boil, then reduce
heat to simmer.
and cook broth while you prepare chicken. Add
bouillon after the broth has simmered about 10
minutes and correct the seasoning if necessary.
up chicken breasts and process them in a food
processor with the chopped onions. When well blended,
remove them to a large mixing bowl and add the
add water and matzo meal alternately. You may
need to add a bit more meal if the chicken mix
will not hold together in a ball.
chicken bones from the simmering soup. Bring broth
to a roll.
hands and form balls from the chicken mixture
and drop into the boiling stock. Reduce heat to
simmer, cover pot and allow to simmer an hour.
This can be served with a little broth on top
either hot or cold.