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1
Cut whole chicken into quarters or breasts into 2 pieces.
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2
Place the chicken into a stockpot and fill the stockpot with water to cover chicken.
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3
Bring the stockpot to a boil.
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4
Skim the top of the water.
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5
Add the vegetables and seasonings.
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6
Turn heat down and let simmer for approximately 1 1/2 hours or until tender.
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7
Separate the yolks from the whites and mix the yolks with chicken fat (or oil).
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8
Mix matzo meal, salt and soup stock together.
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9
Beat egg whites to soft peaks.
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10
Mix together the yolk mixture and the matzo meal.
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11
Fold the egg whites into the matzo mixture and refrigerate for 40 minutes.
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12
Remove from refrigerator and make heaping tablespoon size balls.
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13
Boil in salt water for about 40 minutes.
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14
Strain the soup, reserving the chicken (for the chicken salad) and the carrots.
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15
Place the matzo balls into the strained soup.
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16
Serve the matzo ball soup with the carrots.
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17
Mix chicken, eggs and mayonnaise together.
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18
The amount of mayonnaise may vary depending on the amount of chicken.
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19
Season with garlic powder and salt and pepper, to taste.
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20
The garlic powder is the trick to making it taste so good.
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21
Top with toasted slivered almonds (optional).
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22
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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23
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
