Susan Gubars Matzo Ball Soup

• 2 quarts stock
• 2 stalks celery, sliced thin
• 2 carrots, sliced thin
• 4 eggs, separated
• 1 thick slice onion
• 1 teaspoon salt
• Dash of cayenne
• 1 Tablespoon chicken fat or oil
• 3/4 cup matzo meal
• Parsley for garnish

1. Bring stock to a boil in a big pot.
2. Add celery and carrots.
3. Simmer for half an hour.
4. In a food processor, whiz egg yolks, onion, salt, cayenne pepper and fat or oil.
5. In a large bowl, use electric mixer to whip egg whites until quite stiff.
6. Gently fold the yolk mixture into the whites, and then gently fold in matzo meal.
7. Cover and refrigerate for half an hour.
8. After running your hands under cold water, lightly shape into one-and-a-half inch balls between your palms and slip them into the simmering stock.
9. Cover and cook for 45 minutes.
10. Garnish with chopped parsley.

stock, stalks celery, carrots, eggs, onion, salt, cayenne, chicken, matzo meal, parsley

Taken from cooking.nytimes.com/recipes/1014728 (may not work)