2 eggs, slightly beaten
2 tbsp. melted chicken fat, butter
1/2 c. matzo meal
1 tsp. snipped parsley
1/2 tsp. salt
Dash of white pepper
1 to 2 tbsp. chicken broth or water
6 c. chicken broth
1 med. carrot, cut into 2 x 1/4 inch strips

Mix eggs and chicken fat. Stir in matzo meal, parsley, salt, pepper and 1 to 2 tablespoons broth to make a soft dough. Cover and refrigerate at least 30 minutes.

Heat 6 cups broth and the carrot to boiling in 3-quart saucepan or Dutch oven; reduce heat. Shape matzo dough into 12 balls. (For easy shaping, dip hands in cold water from time to time.) Drop matzo balls into simmering broth. Cover and cook 30 to 40 minutes. 6 servings.

Talking Chicken: To make broth from a stewing chicken, place 4- to 5-pound chicken, cut up, with giblets and 7 cups water in kettle. Add 1 medium stalk celery (with leaves), cut up, 1 small onion, sliced, 2 teaspoons salt and 1/2 teaspoon pepper. Heat to boiling; reduce heat. Cover and simmer until chicken is done, about 2 1/2 hours.

Refrigerate chicken and broth. When cool, remove chicken from bones. Cut up chicken and strain broth. Use immediately or freeze chicken up to 1 month, broth up to 6 months. About 5 cups cut-up cooked chicken and 6 cups broth.