Grandma Mary'S Chicken Fricassee With Meatballs

• Chicken and broth
• 4 tablespoons chicken fat or oil
• 2 onions, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced (with leaves if possible)
• 2 tablespoons flour
• 1 1/2 cups water or chicken broth
• 2 pounds chicken wings
• salt and pepper
• Meatballs
• 1 pound ground beef
• 1 egg, beaten
• 1/4 cup water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, minced

1. Saute onions, carrots, and celery in chicken fat or oil till onion is softened. Add flour and stir well. Add water, stirring constantly, till mixture boils. Add wings and simmer one hour.
2. Combine all meatball ingredients, handling gently. Form into small balls. Drop into fricassee and cook slowly, about 1 - 1 1/2 hours. Add more water only if needed to just cover meatballs.
3. Let cool. Remove wings, remove meat from them and return meat to broth. Adjust seasoning if needed. It's a good idea to make a day ahead to let the flavors meld. Serve with mashed potatoes and/or challah.

chicken, chicken, onions, carrots, stalks celery, flour, water, chicken, salt, meatballs, ground beef, egg, water, salt, pepper, clove garlic

Taken from food52.com/recipes/50474-grandma-mary-s-chicken-fricassee-with-meatballs (may not work)