GF "Matzo" Ball Soup

An excellent GF version is available here: https://elanaspantry.com/matzoh-ball-soup/

And here is Hilarie's more traditional non-almond version:

Matzo Balls

INGREDIENTS FOR MATZO BALLS-MOM’S ADAPTED METHOD
2 Cups of Matzo Meal (Manishevitz of Streits)
1/2 Cup of chicken fat or oil
8 eggs (use 5 eggs whole and 3 eggs separated)
1 cup chicken broth-canned or homemade soup broth1/2 boiling water
1 tsp. onion powder
salt and pepper to taste

Separate 3 of the eggs. Set aside. Blend together 3 egg yolks, 5 whole eggs, the 1 cup chicken broth, and 1/2 cup boiling water. Add the 2 cups of Matzo Meal. Blend well with the egg mixture.Add the onion powder and salt and pepper.
Beat the 3 egg whites until stiff.  Fold them into the above mixture very gently.  Refrigerate.  Roll a scoop of the matzo mixture into balls.  You may have to grease hands with oil lst.Drop into a 5 or 6 qt. pot filled with boiled water or chicken bouillon.  Cover and cook on the stove top a medium to low heat for 20 to 30 minutes.  Remove with a slotted spoon, and serve with regular chicken soup broth and noodles.

Chicken Soup

INGREDIENTS:
2 chickens, cut up, skin off.  Use stewers or young hens.
2 large or 3 small whole onion, peeled
4 stalks celery, cleaned and cut in 2” pieces
Carrots-about 5-peeled and cut in 2” pieces
Seasonings:  2 Tablespoons of onion powder
1 Tablespoon of regular salt
2 teaspoons of pepper
1 Tablespoon of parsley or use fresh sprigs(opt)
a dash of celery salt if you like it
All seasonings can be adjusted to taste as you cook the soup.

Clean the chicken by removing the skin and fat.  (The fat can be saved if you want to make your own chicken fat or schmaltz.)  Be sure any “red” veins, etc., that may cling to the underside of the breast portion, are removed. The skin on some pieces may not easily come off.  It’s OK to leave these pieces of skin on.

Use a pot that holds at least 8 quarts or more of water. Be sure the bottom of the pot is aluminum, not stainless steel or the chicken will stick to the bottom of the pot.  Place the chicken pieces in the pot and cover with water.  Place the lid on the pot and bring to a gentle boil.  Use a slotted spoon to “skim” off the cloud like foam that comes to the top of the pot.  Add the seasonings, onions that are peeled, the carrots and the celery.  Replace the top and continue to cook on a very low heat for around 3 to 4 hours.  Check periodically to add more seasonings if necessary.  Toward the end of the cooking, if the broth seems weak, you can add a couple of chicken bouillon cubes.  When done, cool, and remove the pieces of chicken, vegetables etc.  Refrigerate.  Remove the fat that has formed on the top before reheating.