• Chicken
  • Celery
  • Onion
  • Carrots
  • Salt
  • 4 cubes chicken broth
  • 2 packets Manischewitz dry pea soup and barley mix
  • 2 boxes matzah meal
  • 12 eggs, beaten

Soup Directions:

  1. Fill 2 pots with salted water, whole chicken, onions, carrots and celery, and cook covered, on a low boil, until chicken is falling off the bone.
  2. Remove vegetables and discard.
  3. Remove chicken, let it cool, then tear into pieces.
  4. Refrigerate soup overnight. Refrigerate shredded chicken separately.
  5. The fat will solidify at the top of the pot. Remove and discard.
  6. Put the soup back on the fire, adding in 2 packets of Manischewitz dry pea soup and barley mix, 4 cubes chicken broth, fresh onions, celery and carrots and the torn up chicken.

Matzah Ball Directions

  1. Empty 2 boxes of matzah meal into a large bowl. In a separate bowl, season and beat a dozen eggs. Add the eggs to the matzah meal and combine. Refrigerate overnight.
  2. The next day, roll the mixture into balls and drop into boiling, salted water. Boil for 30 minutes. When the soup is ready, add the matzah balls and serve.

Note: This method produces harder matzah balls, which my family prefers. If you prefer lighter, softer matzah balls, refrigerate the mixture only until firm (30 minutes or so), but do not leave it overnight.