| 1 | | Kosher chicken cut into large hunks (I have never tried this with a non-kosher chicken, so I have no idea how soup from one would taste. However, it would taste somewhat different.) |
| | Several (3 to 6) large sharp white onions, cut or sliced. |
| 1 | | Carrots, chopped (optional) (up to 2) |
| | Enough water to cover the chicken |
| | Salt and pepper to taste |
| | MATZOH BALLS |
| 2 | tb | Melted chicken fat or oil, approx (I think it's better if you use the fat from the soup.) |
| 2 | lg | Eggs, slightly beaten |
| 1 | ts | Salt, about |
| 2 | tb | Soup, about (not hot enough to cook the beaten eggs in the mixture--use the soup after it's been cooled in the fridge) or water (It tastes better if you use the soup) |
| 1/2 | c | Matzoh meal, about |
