Put two chicken thighs in a large pot, cover with water and 1 tbs salt and bring to a boil. Skim the foam and put in 5 peeled, sliced carrots, and 3 crushed garlic cloves. Boil for 70 minutes, skim the fat and remove the meat off the bones. Return the meat to the pot.
Mix two eggs, 1tbs chicken fat, 1tsp salt, 1tsp ice water, and 1/2 c matzo meal. Chill 15 minutes. Bring a saucepan of water to a boil, drop in 1 inch balls and boil for 35 minutes. Remove with a slotted spoon and balls may be kept in an airtight container for up to 3 days.
Things I should have done:
-Bought celery for the chicken soup
-Not put the carrots in for the whole time--I was supposed to put it in after 30minutes of cooking
-Put in a chopped onion in the chicken soup--the onions I had at home were molded, which I found out after I had already started the soup; I cut one open and it smelled like POO. BEWARE OF ROTTEN ONIONS!!
-Used plain matzos--I used egg matzos, which taste better for eating as a snack than the plain, but I think they made the matzo balls overly egg-y.
-Added some pepper to my bowl of soup, I think I needed something fresh/zesty tasting to cut the fatty-ness/chickeny-ness of the soup
All in all, this has been a nice lesson in the world of chicken soup. Now I am going to try and make my soup work, as I have a couple days worth of leftovers..