Matzo Ball Soup

Serves 4

1 Whole chicken cut into parts
1 whole peeled onion with a little of the center scooped out
Kosher salt
1-2 leeks chopped
2 Carrots sliced
2 Stalks Celery sliced

*Place chicken in a large soup pot. Pour enough cold water to cover chicken. Bring water to a boil. *Add a pinch of salt into the center of the onion. Add onion and remaining vegetables to pot.
*Reduce heat and simmer for about 2 hours. Remove chicken parts and vegetables.
*Serve with or without veggies & chicken (You may want to shred a little of the chicken into the soup).

1/4 cup vegetable oil
1/4 cup chicken broth or water
2 large eggs slightly beaten
2 cups Matzo Meal
Pinch salt & pepper

*In a bowl, slightly beat the eggs, add oil, matzo meal & seasoning. Mix well.
*Add broth a little at a time until desired consistency.
*Cover and chill in the refrigerator for at least 30 minutes ( I like to leave it for at least an hour). *Moisten your hands and mold into little balls.
*Drop into salted boiling water, cover and simmer for about 25 minutes. Matzo balls will rise to the top.

*Add matzo balls to soup and serve!