Matzo Ball Soup

During the time of Passover no chametz, or leavened bread, is eaten to remember the flight from Egypt in the days of Moses. Matzo, a type of unleavened bread is symbolic and eaten as part of the sedar and through the following week in various dishes. The matzo brei that a posted a few day ago, with charoset, and in what is probably one of the most iconic Jewish dishes, matzo ball soup.

Leftover frame of 1 or 2 roasted chicken(s)
water to cover
Salt or chicken bouillon to taste
1 - 2 carrots
1 - 2 stalks celery
fresh parsley

3/4 c. matzo meal
1 tsp. baking powder
1/4 tsp. salt
Large dash each, garlic powder, onion powder, white pepper
3 eggs
3 Tbsp. melted butter or schmaltz

Cover the chicken frame in water and simmer for 90 minutes. Do not boil it or you will lose all your liquid. Remove the frame and when cool enough to handle pull and remaining meat off and set aside. Discard the bones. 

Combine all the ingredients for the matzo balls in a bowl and let sit for 30 minutes, covered in the fridge. 

In a large pot combine the stock from cooking the chicken and enough water to make 2 quarts. Add chicken bouillon or salt as needed to season the water. Bring it to a boil and then reduce the heat. Roll the matzo meal in to 3/4 inch balls and gently place in the summering broth along with the vegetables. 

Cover the pot and simmer for 40 minutes. Do NOT lift the lid on the soup at all during the cooking process but keep an eye on it so it doesn't come to a rolling boil. 

When cooked add and of the meat pulled from the bones earlier to the soup.