You will need to refrigerate the matzah balls if you make from scratch. You will also need to chill the broth to remove the fat. Give yourself TIME.
1 chicken 4-5 pounds
3 quarts of water
2 onions, minced
3 carrots, sliced
2 pieces of celery stalks
1 TBsp. salt
Cook the chicken in the water until it is done. Save, but cool the water as it is the broth. When cool, remove congealed fat from the top. Pick the meat from the chicken. Reheat broth.
Generally, I use the matzah ball from the soup mix found in the grocery store. You can also make them from scratch as follows. Unless you want to eat tennis ball matazh balls, remember to make your matzah balls small as they will puff up as they cook.
1 cup matzah meal
1/2 cup water
1/3 cup safflower oil
1 tsp salt
Beat the eggs. Add water, oil, salt and pepper to the eggs; mix well. Add the matzah meal and stir thoroughly. Refrigerate for 1 hour. (See, you should have read this before you started.)
Add the matzah balls to the hot broth. They will sink, but after about 20 minutes, as they cook they will float to the top. Remove from the broth and set aside.
Add the chicken and vegetables to the broth and cook until tender. When ready to serve your soup, add the matzah balls.
Don’t forget SOUP bowls and ENJOY!