Ingredients
3   beaten eggs
1  cup matzo meal
1/4  cup rendered chicken fat (schmaltz) or shortening, melted
1  teaspoon salt
1/3  cup cold water
4  to 4-1/2 pounds chicken pieces
2  quarts cold water
2   carrots, cut up
1  medium onion, cut up
   Leaves with stems of 1 bunch celery or 2 celery stalks, cut up
1/2  cup lightly packed fresh parsley
1  clove garlic, halved
2  teaspoons salt
1/2  teaspoon pepper

Directions 
 For matzo balls: In a medium bowl, combine the eggs, matzo meal, chicken fat or shortening, and salt. Add enough of the 1/3 cup water to make a stiff batter (mixture thickens some as it stands). Cover; chill, while broth cooks. 
 
 Prepare the chicken broth: Rinse chicken pieces. In a large kettle, combine chicken pieces and the 2 quarts water. Cover; bring to boiling. Add carrots, onion, celery, parsley, garlic, salt, and pepper. Heat to boiling; reduce heat. Cover and simmer for 1 hour or until chicken is very tender. Reserve meat from chicken pieces for another use; discard vegetables. Strain broth and skim off any fat. 
 
 Meanwhile, with your moistened hands, form matzo batter into sixteen 1-1/4- to 1-1/2-inch balls. Carefully drop the matzo balls into boiling, lightly salted water in a large saucepan. Cover and simmer for 30 minutes. 
 
Reheat broth. Ladle hot chicken broth into 8 warm soup bowls. With a slotted spoon, transfer 2 matzo balls per bowl. Makes 8 side-dish servings.