MATZO BALLS

1 cup STREITS MATZO MEAL

1/3CUP MELTED SHOTENING OR OIL

1/2 CUP WATER

1 TSP SALT, DASH OF PEPPER (LOTS)

4 EGGS

Beat eggs and add water, melted shortening or oil, salt 7 pepper.

Mix well,

Add matzo Meal, and stir thoroughly

Refrigerate one hour.

Form into balls, and drop into 1 1/2 quarts boiling water which salt is added to taste. Cook uncovered for a 20 minutes or until done.

ANNETTE ISRAEL’S CHICKEN SOUP

1 1whole CHICKEN, large size

2 large ONIONS, peeled and quartered

2 large POTATOES

1 LEEK, cleaned & chopped

8 CARROTS, peeled & cut

4 large PARSNIPS

4 stalks CELERY-no tops

1 handful fresh PARSLEY

1 handful fresh DILL

1 cloves GARLIC

1 BAY LEAF

6 PEPPERCORNS

1 tbsp. KOSHER SALT

white PEPPER

2 tbsp. SUGAR

Place cleaned chicken in 8-quart pot.

Place all other ingredients on top of and around chicken.

Add enough water to cover.

Bring to a boil, reduce heat and simmer (partially covered) 2 hours.

Baste after 1 hour & add more salt and pepper if desired.