Matzoh Ball Soup

Boil a bunch of chicken for a couple of hours. Refrigerate broth overnight. Separate edible meat from bones, gristle, etc. and save. When broth has cooled overnight and fat has congealed on top, remove fat.

Mix: 2 eggs
2 T oil (or chicken fat)
2 T water (or chicken broth)
Add: 1/2 C matzoh meal
1 tsp. salt

Refrigerate until pretty stiff (you can use the freezer if you're in a hurry).

Bring a potful of water to a full rolling boil. Wet hands. Scoop out a spoonful of batter about the size of a walnut, roll between wet hands, and drop into boiling water. Repeat until all batter is used up. Cover and boil for 35 minutes for chewy, 40 minutes for fluffy.

Heat broth to full rolling boil. Throw in chopped leeks and salt to taste. Turn off heat as soon as you put the leeks in. Also add dill weed to taste.

Throw in cooked matzoh balls. Serve.

The matzoh ball part is my mother-in-law's secret recipe--it's on the side of the Manischewitz box. My mother-in-law knew an easy recipe when she saw it!