Instructions

1. 1

   Wash the chicken with cold water and place in pot. Cover with water and bring to a simmer (do not boil or your broth won't be clear).Skim off bubbling foam as it forms.

2. 2

   Add celery, carrots, onion, herbs, salt and pepper and continue to simmer for about 45 minutes.

3. 3

   Pour soup through strainer and let cool. When broth has completely cooled, remove the chicken meat and skim off the fat and save for the matzo balls.In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat (or vegetable oil). Stir in the matzo meal and salt.

4. 4

   Add 1/4 selter water. Cover and refrigerate for at least 1 hour.Form the matzo dough into teaspoon-size balls.Bring the chicken broth to a boil.

5. 5

   Add the matzo balls, cover, and cook for 20 minutes.

6. 6

   Serve immediately.

7. 7

   Garnish with fresh dill or parsley.