CHICKEN SOUP
3 Chicken Breasts with Bones
4 Quarts of Water
1 Whole Onion, Peeled, not chopped
1/4 cup dried vegetables
1 tsp salt
1 lb baby carrots
1 package Lipton Noodle Soup
1 Can Chicken Broth
Thin Noodles, cooked separately
PERFECT MATZOH BALLS (every time)
4 Large Eggs
1/2 cup corn or vegetable oil
1 tsp salt
1 cup matzoh meal
CHICKEN SOUP
Boil water, then lower flame
Add chicken, dried vegetables, whole onion and salt
Cook 1 hour, then add carrots
After 15 minutes, remove chicken, debone, dice white meat and return to pot
Add Lipton soup, broth and noodles.
Cook 10 minutes
Taste and adjust seasoning
MATZOH BALLS
In bowl, mix eggs, oil and salt. Add matzoh meal, mixing well.
Refrigerate mixture for 2 hours
With wet hands, roll walnut-sized balls
Drop balls into 6 quarts boiling, salted water
Stir gently until they rise to the top, then cover.
Lower flame and simmer 40 minutes (do not raise the cover!)
Shut heat and let cool for 1 hour (leave cover on - no peeking)
Add to chicken soup.
Grandma is Eleanor Klein