Place chicken in water and season with salt and pepper. Bring to a boil. Skim fat that rises to top with large spoon. Repeat 2 more times or as needed. Add vegetables and herbs. Cover and let simmer for 3 hours.
Matzo Balls:
Place chicken skin and onion in a saute pan over low heat. Render fat out of chicken skin. Strain and reserve fat. Discard solids. (Fat can be refrigerated up to 1 week). Lightly beat eggs then add chicken fat. Stir in matzo meal. Season with salt and pepper and mix well. Add seltzer and chicken broth. Stir in, but don't overwork batter, as that will cause tough and chewy matzo balls. Cover mixture and refrigerate 30 minutes to 2 hours. Form into 2-inch balls. Drop softly with slotted spoon into chicken soup or salted water. Bring to boil. Cook 30 to 40 minutes, covered tightly (no peeking.) Serve in strained chicken soup or broth.
Yield: 8 balls

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2875.66 Kcal (12040 kJ)
Calories from fat	1592.08 Kcal
		% Daily Value*
Total Fat	176.9g	272%
Cholesterol	1596.12mg	532%
Sodium	1345.82mg	56%
Potassium	3460.48mg	74%
Total Carbs	89.55g	30%
Sugars	18.77g	75%
Dietary Fiber	19.09g	76%
Protein	223.69g	447%
Vitamin C	65mg	108%
Vitamin A	1.2mg	41%
Iron	14.2mg	79%
Calcium	670.6mg	67%

Amount Per 100 g
Calories	59.12 Kcal (248 kJ)
Calories from fat	32.73 Kcal
		% Daily Value*
Total Fat	3.64g	272%
Cholesterol	32.81mg	532%
Sodium	27.67mg	56%
Potassium	71.14mg	74%
Total Carbs	1.84g	30%
Sugars	0.39g	75%
Dietary Fiber	0.39g	76%
Protein	4.6g	447%
Vitamin C	1.3mg	108%
Iron	0.3mg	79%
Calcium	13.8mg	67%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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