Clear Chicken Soup

1. (Source: Mel)

Chicken carcass
Onion
Carrot
Celery
Water
Salt & Pepper

Bring to boil and simmer for about 2 hrs (not too long or soup will be bone flavoured). Remove carcass, etc. Add salt and pepper to taste. Serve with noodles (vermicelli) and/or matzo meal dumplings (kneidlech, alkies).

Dumplings (for clear chicken soup) (Source: Auntie Dora? or Rakusens) -

1 breakfast cup medium Matzo meal (contains wheat)
1 breakfast cup boiling water
1 egg
1 tsp parsley
2 tbsp chicken fat
salt & pepper
nutmeg & ginger (ground)

Pour boiling water over the meal and stir well until blended.
Add egg, fat parsley, and seasoning.
Mix thoroughly and put in fridge for at least 1hr
With hands dipped in cold water roll into tiny balls.
Drop in boiling soup and simmer gently for 15 min. with saucepan uncovered

TanyaK's modified (eggless can be vegan) matzo balls:
Don't use egg.
Can swap out chook fat for olive oil or other fat
Can also add garlic salt
Can use a bit of bouillon in the water to replace the missing chook flavour.

Bake the balls at 275F / 150C for 15-20 min, DO NOT BROWN
Drop cooked balls into soup, simmer.