FLICKR / CHRISTOPHERHARRISON.NET
FOR CHICKEN SOUP:
Raw or cooked chicken scraps, meat, and bones
Salt and freshly ground peppers
2 large carrots, peeled and chopped
1 small bunch chopped parsley
1 onion, chopped
4 celery stalks and leaves, chopped
FOR MATZO BALLS:
2 eggs, separated
3/4 cup matzo meal
1/2 teaspoon salt
3 tablespoons vegetable oil
1/2 cup hot chicken broth
Bring chicken parts to a boil, then reduce the heat to a simmer. Skim off the fat that rises to the top. Add the rest of the ingredients and simmer for two hours, adding additional water to keep everything covered.
Strain through a sieve into a large bowl and refrigerate. Scrape off all of the fat that congeals on top.
For the balls: Beat the egg yolks with the oil until well mixed. Add the matzo meal in small doses alternating with the hot chicken broth, mixing well after each addition.
Add the salt. Cover and chill for one hour.
Shape the mixture into small balls the size of walnuts with oiled hands. Chill for one hour.
In a small bowl beat the egg whites until just frothy.
Bring a pot of salted water to a boil. Dip each matzo ball into the egg white and then drop into the boiling water.
Cover and boil for 15 minutes, or until the matzo balls are golden brown.