Matzoh Ball Soup
""This is one of my favorite soup recipes. I always double the recipe for the matzoh balls, since everyone enjoys them so well. You may wish to cook the matzo balls in slightly salted water, allow them to cool for several minutes in the water after they're cooked, then transfer them to the soup. Some people say that the matzoh balls make the broth a tad cloudy."..."
INGREDIENTS
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4 pounds whole chicken
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2 onions, cut into 1-inch cubes
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3 carrots, sliced
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2 stalks celery, thickly sliced
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1 cup chopped fresh dill weed
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salt to taste
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2 tablespoons vegetable oil
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2 tablespoons chicken cracklings (grebenes), finely minced
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2 eggs, beaten
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1/2 cup matzo meal
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1 teaspoon salt
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1/4 cup vegetable broth
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