1/3 c. finely chopped onion
1/3 c. finely chopped celery
1/3 c. chopped almonds
1/3 c. chicken fat or oil
5 matzo crackers, coarsely crushed or 2 1/2 c. farfel
1 (10 oz.) can condensed chicken broth
1 tbsp. finely shredded orange peel
1/2 tsp. salt
1/8 tsp. pepper

Cook onion, celery and almonds in the 1/3 cup chicken fat or oil until vegetables are tender but not brown. Add coarsely crushed matzos or farfel; brown lightly.

In a large bowl, combine the chicken broth, egg and 1 tablespoon peel, salt and pepper. Add matzo mixture and blend well. Let stand 15 minutes to absorb broth. Makes 8 servings.