Matzo Ball Soup

1 chicken, washed well
Water to cover chicken by a few inches - approximately
8 cups (adding more water if needed, as chicken cooks)
1 onion, chopped
3 celery ribs, chopped
3 small carrots, chopped
Manischewitz very fine thin noodles
Salt and pepper to taste

Matzo Balls
2 egg yolks
1/2 teaspoon salt
2 tablespoons melted shortening
1/2 cup Manischewitz matzo meal
2 egg whites, stiffly beaten

Beat egg yolks, salt and melted shortening together. Add the matzo meal and mix well. Fold in the egg whites. Form into balls. Chill for 10 minutes.

Boil chicken and skim any foam off of the top, until the chicken is done and very tender. Remove chicken from the broth. Cool chicken. Pull off skin, discard; pull off and shred meat. Set aside.

Prepare matzo balls.

NOTE: Taste broth. Most think it is too bland and you can add some bouillon to it, but that isn't the way I make it. Don't forget the vegetables will also give it a little more flavor. You decide that one!

In remaining broth add the vegetables and cook for about 10 minutes. Add shredded chicken, matzo balls, and noodles to boiling soup. Cover and cook for 20 minutes until matzo balls are tender. Season with salt and pepper to taste.