Chicken Broth (Golden Yoke)
One large chicken
TWO medium onions
FOUR sprigs of thyme
THREE liters of water
TWO large carrots
TWO stalks of celery salt
TWO heads of garlic
ONE egg
SALT TO TASTE
Ball
TWO eggs
ONE and a half cups of flour with yeast
EIGHT to twelve tablespoons of matzo meal
TWO tablespoons of oil
SALT TO TASTE
Chicken Broth (Golden Yoke)
One large chicken
TWO medium onions
FOUR sprigs of thyme
THREE liters of water
TWO large carrots
TWO stalks of celery salt
TWO heads of garlic
ONE egg
SALT TO TASTE
Ball
TWO eggs
ONE and a half cups of flour with yeast
EIGHT to twelve tablespoons of matzo meal
TWO tablespoons of oil
SALT TO TASTE
Chicken Broth
ONE
In a large pot, place the well-washed chicken, the peeled and chopped onions, and the thyme sprigs in cold water
Let it cook for an hour, removing any scum that forms on the surface with a skimmer
TWO
Add all the remaining ingredients except the egg
Cook for another hour
BREAK THE EGG OVER THE POT AND POUR IN THE SHELLS AS WELL
Let it sit for one minute and then strain everything through a fine-mesh sieve lined with cheesecloth. Reserve
Ball
ONE
In a mixer, beat the egg whites until fluffy, then add the water and yolks while still beating
Add the matzo meal, yeast in strands, and salt
Let it rest in the refrigerator for 30 minutes under plastic wrap
TWO
With moist hands, shape into balls and cook them in the reserved chicken broth until they rise to the surface.
