Make broth by boiling chicken pieces ( drumsticks or 
     thighs are best )  in water for about an hour.  Add 
     sliced carrots, onions, and celery early in the cooking.
      Remove chicken from bones and return to broth. 
     Add chicken bouillon ( 1 cube per cup of broth ).  
     Season to taste with parsley, sage, rosemary, thyme, 
     basil, salt, pepper, garlic powder, and seasoned salt, 
     and continue simmering for another hour.  To be 
     authentically Jewish, this soup should contain chicken
     gizzards and hearts, but their presence is optional.

     Note:  This recipe can be made vegetarian by sub-
     stituting vegetable bouillon cubes for chicken 
     bouillon cubes and omitting the chicken ... but, then,
     it's not chicken soup, is it?
 
 
 

     Blend butter and eggs together.  Add matzo meal and
     salt, and blend well.  Then add soup stock or water 
     and mix until uniform.  Cover mixing bowl and 
     refrigerate for 15-20 minutes.  

     Using a large pot, bring 1 1/2 quarts of slightly salted 
     water to a rolling boil.  Reduce heat, and into gently
     boiling water drop small balls formed from matzo meal
     mixture (wet hands slightly to keep balls from sticking 
     to hands).  Gently nudge any balls which stick to 
     bottom of pot with a wooden spoon, to release them to 
     float on surface.  Cover pot and simmer gently for 30
     to 40 minutes.  Remove matzo balls from water and 
     set aside on a plate until time to eat.  Add to heated 
     soup and simmer for about 5 minutes before serving.

     Makes 6-8 balls

     Note:  This recipe is vegetarian.