SOUP STOCK (CHICKEN) :

Boil 3 quarts water in large soup pot. After boiling, add chicken parts (necks, wings, thighs, backs). Add immediately to water: 2 stalks celery, chopped 1 whole onion, chopped fine 2 sprigs parsley, chopped fine (if fresh parsley is not available, parsley flakes will do)

Add salt and pepper to taste (2 tablespoons salt and 1/2 teaspoon pepper is recommended). Add 1/4 to 1/2 teaspoon garlic powder. When all ingredients have been added, bring to boil, then place on medium heat for 1 1/2 hours.

MATZOH BALLS:

1 c. matzoh meal (unsalted)
4 eggs
1/2 c. water
1/3 c. melted butter
1 tsp. salt
Dash of pepper

Mix eggs, water, salt, pepper and butter in medium sized mixing bowl. Place matzoh meal in separate bowl. When liquid batter is thoroughly mixed, add gradually into matzoh meal, constantly stirring. Stir matzoh dough until all lumps are removed. (Batter will be the consistency of cake batter just slightly thicker.) Set aside in refrigerator for 1 hour for batter to thicken.

When batter has been chilled, boil 1 1/2 quarts of water. Add 1 tablespoon salt. Roll matzoh dough into small balls and drop into boiling water, one at a time. Cook for 20 minutes. Drain water when done. Matzoh balls can then be added directly to soup or may be refrigerated separately until served with soup and then warmed.