Matzo Ball Soup

• 3 pounds chicken thighs or 1 whole cut up chicken
• 1 tablespoon kosher salt
• 2 large sweet onions, cut into large dice
• 6 each, cut into bite sized pieces: carrots, celery ribs
• 3 to 6 cloves garlic, peeled, minced
• 2 bay leaves
• 1/2 cup parsley, chopped
• 2 eggs, beaten
• 1/2 cup matzo meal
• 2 tablespoons chicken fat skimmed from soup
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 1/3 pound thin egg noodles, cooked in water

1. Place chicken in a stock pot with salted water to cover.
2. Heat to a boil; reduce to a simmer.
3. Cook until chicken is tender, 45-60 minutes.
4. Remove chicken from stock; reserve.
5. Add vegetables, bay leaves and parsley to stock; simmer until vegetables are almost soft, 30 minutes.
6. Cool slightly.
7. Meanwhile, make matzo balls.
8. Combine eggs, matzo meal, chicken fat and salt in a bowl.
9. Work into a dough.
10. Refrigerate dough and soup, covered, overnight.
11. Remove dough from refrigerator; roll into walnut-size balls.
12. Heat soup to a boil; reduce heat to a simmer.
13. Drop matzo balls into soup; simmer, covered, 30 minutes.
14. Meanwhile, cut chicken into bite-size pieces.
15. Season soup to taste.
16. Place 1 or 2 matzo balls, some of the chicken, vegetables and cooked noodles in a bowl; ladle hot soup over.

chicken, kosher salt, sweet onions, carrots, garlic, bay leaves, parsley, eggs, matzo meal, chicken, coarse salt, freshly ground pepper, egg noodles

Taken from www.cookstr.com/recipes/matzo-ball-soup-2 (may not work)