Matzo Ball Chicken Soup (Kosher)

Directions

1. 1
   For the SOUP: Put chicken in a large pot, fill with cold water enough to cover the chicken . Bring to the boil and skim the fat layer off the top.
2. 2
   Add vegetables and simmer-boil for 2 hours.
3. 3
   Remove chicken pieces and pour liquid through a strainer to catch the vegetables. Soup can be reheated or frozen. If reheating, shred some chicken and add to soup.
4. 4
   For the MATZO BALLS: Break eggs abd beat adding oil, pinch of salt and cinnamon. Mix well.
5. 5
   Add Matzomeal and water and mix well again.
6. 6
   Place in refrigerator for 30 mins if making now or overnight if making day before.
7. 7
   When mixture firm, spoon into hand and create ball like dumpling, do this for all of mixture.
8. 8
   In a pan of simmering salt water add matzo balls and cover for 20-25 minutes.
9. 9
   Matzo Balls will rise to the surface.
10. 10
    Reheat soup and add Matzo balls.