Chicken Soup with Matzah Balls

Chicken Soup 1 qt chicken stock 1 chicken breast or leg quarter (bone-in) 1 stalk of celery, chopped 1 carrot, chopped 1 clove of garlic, smashed 1 small onion, quartered bay leaf dill salt pepper 1/2 cup thinly sliced carrot 1/2 cup thinly sliced celery Combine all ingredients in a large saucepan except for the sliced carrot and celery, adding water if necessary to cover everything in the pot. Bring to a boil and simmer for about an hour. When the chicken is completely cooked, strain the broth and reserve some of the cooked chicken to add back to the soup. Bring broth, chicken, and sliced vegetables to a simmer and cook, covered, until the vegetables are cooked. Matzah Balls (makes 10) 1/2 cup matzah meal 2 large eggs 2 Tb oil 2 Tb water 1/2 tsp salt pepper Beat the eggs and mix in the oil, water, salt, and pepper. Stir the matzah meal into the egg mixture, cover and refrigerate for at least a half hour. Bring 4 qts of water to a boil, and add 1 tsp salt. With moistened hands, form 1" diameter balls from the matzah meal/egg mixture and drop into the boiling water. Reduce heat to low, and simmer, covered, for a half hour. Remove with slotted spoon.