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1
Put the chicken in a large stock pot.
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2
Cover it with water.
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3
Add 2 celery ribs which have been roughly cut.
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4
Add the carrots which have also been roughly cut.
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5
Add the cut onion, salt, pepper, and garlic powder.
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6
Bring to a boil and cover.
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7
Reduce heat and simmer for 45 minutes.
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8
Remove the chicken and allow to cool.
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9
With a hand blender, puree the vegetables in the stock.
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10
Strain stock through a strainer into another stock pot to remove any bits.
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11
Add the box of stock to the new stock and put aside for later.
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12
In a medium bowl, beat the eggs.
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13
Add the stock and oil mixture and beat.
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14
Add the salt and pepper.
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15
Add the matzo meal and blend.
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16
Allow to sit on the counter for 20 to 25 minutes.
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17
Remove the chicken from the bones and dice into small pieces.
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18
Put aside with the rest of the diced celery and diced carrots.
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19
Bring the stock to a rapid boil.
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20
With a tablespoon, scoop matzo ball mixture into the boiling water 1 tablespoon at a time.
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21
If you want to roll it in a ball, oil your hands first to prevent the mixture from attaching to your hands.
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22
The balls will pop to the top of the stock.
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23
Add the chicken and vegetables and cover.
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24
Simmer for 10 minutes.
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25
Add the noodles and cover for another 5 minutes before serving.
