Recipe(tried): Golda Meir's Chicken Soup with Matzah Balls and Ladonna's Matzoh Balls (Knoedel)

Have found some basic recipes for you.

This soup is Golda Meir's (former Prime Minister of Israel)

GOLDA MEIR'S CHICKEN SOUP WITH MATZAH BALLS

1 3-lb chicken, whole or in pieces, including feet
2 onions, sliced
2 stalks celery, chopped
4 carrots, cut in 1/2-inch pieces
3 parsley sprigs, chopped coarsely
1/8 teaspoon paprika
Salt and pepper to taste

Immerse the feet of the chicken in boiling water for a few seconds, then remove the outer skin. Place chicken in large saucepan, add 6 cups water and the onions. Bring to a boil, reduce heat, skim and simmer one hour. Add celery, carrots and parsley. Simmer additional 45 minutes. Remove chicken (may be eaten hot or used for salad), strain soup and skim off fat. Season with paprika, salt and pepper. Bring chicken soup to a boil and drop matzah balls* into boiling soup and cook uncovered 20 minutes. Serves 6.

*Matzah Balls:

3/4 cup matzah meal
2 large eggs, beaten slightly
1/2 teaspoon salt
Pepper to taste
2 parsley sprigs, chopped fine
1 small onion, chopped and fried until crisp in 2 Tablespoon oil

In a large bowl combine matzah meal, eggs, salt, pepper, parsley, fried onion and 1 tablespoon of cold water. Mix thoroughly. Form mixture into small balls.

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MATZOH BALLS (KNOEDEL)
LaDonna's recipe.

4 eggs
1/4 to 1/2 cup club soda
1 cup Matzoh meal
1/4 cup melted shortening
1 teaspoon salt
dash of pepper

Add water, melted shortening, salt and pepper to the beaten eggs. Mix well. Add Matzoh meal and stir thoroughly. Let stand 20 minutes. Form into balls and drop into soup; or into 1-1/2 quarts boiling water to which one tablespoon salt has been added. Cook 20 minutes.

Matzoh Balls

Lightly beat 4 eggs to which 2 heaping teaspoonsful of dill weed has been added.

In a bowl mix 1 cup Matzoh meal, and 2 tablespoonsful of cooking oil or melted shortening and 2 tablespoonsful of ice water. Add the eggs/dill weed mixture.

Refrigerate 15 minutes.

Form into one-inch balls (they will double in size when cooked); do not overwork the dough when forming.

Put into boiling UNsalted water and cover the pot and cook for 35 minutes (important); remove with a slotted spoon.

You may also add some sprigs of dill weed to the chicken broth.

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Regarding making the chicken broth. If I am pressed for time I cook up the chicken broth the day before. I remove the chicken and vegetables. Use the chicken for what you would like, and eat those veggies while warm or use them, cut up for the stock or whatever other choice you make. When the stock is cool enough to refrigerate, cover and let refrigerate overnight. When ready to use, I remove the congealed fat from the top of the stock, leaving a tiny bit for flavor. When I make my stock, I chicken, cut into pieces and brown them in a telfon skillet. Then I add the browned chicken to about 4 quarts of cold water. along with 1 celery rib, one clove of peeled garlic, and some white peppercorns, (whole) about six, fresh parsley and one or two carrots, an onion, cut up, with the skin left on, and kosher salt(about 1-2 teaspoonsful)and 1/2 of a bay leaf. I also add a pinch of saffron threads for that wonderful golden color and rich taste. When cooked I strain all of the above, putting the strained broth into the fridge overnight. I add fresh cut up and peeled carrots the next day, to the broth. Then I make my Matzoh balls and cook them (in boiling, salted water). Dried parsley can be added to the Matzoh ball dough, if desired, and/or dill weed.

I KNOW I saw the Matzoh Ball recipe made with egg whites, and will keep searching for that recipe.