2 onions, sliced
3 carrots, cut up
4 stalks celery, cut up
Bones from 4 chicken breasts
1 cube bouillon
Pepper to taste
4 c. water
4 boned chicken breasts
2 med. onions, chopped fine
1/2 c. cold water
1/2 c. matzah meal
2 eggs

Put the 2 slices onions, cut carrots, celery, chicken bones, sprinkle pepper and 4 cups water into a large saucepan. Bring mixture to boil, then reduce heat to simmer. Cover and cook broth while you prepare chicken. Add bouillon after the broth has simmered about 10 minutes and correct the seasoning if necessary. Cut up chicken breasts and process them in a food processor with the chopped onions. When well blended, remove them to a large mixing bowl and add the eggs. Gradually add water and matzah meal alternately. You may need to add a bit more meal if the chicken mix will not hold together in a ball. Remove chicken bones from the simmering soup. Bring broth to a rolling boil. Dampen hands and form balls from the chicken mixture and drop into the boiling stock. Reduce heat to simmer, cover pot and allow to simmer an hour. This can be served with a little broth on top either hot or cold. Serves 4-6.