Matzoh Ball Soup

Like homemade chicken noodle soup? Especially with homemade egg noodles? This is just as good if not better, and way easier and faster to make!

4 eggs
1 t salt
a few teaspoons favorite dried herbs, if desired
1/3 c plus 1 T water
1 c matzoh meal (found in a box or cardboard canister in the international aisle)
1/4 t black pepper
6 c poultry stock or chicken broth
1 1/2 c chicken
chopped carrots and onions, if desired
salt and pepper to taste

Beat eggs and salt for one minute. Stir in herbs, water, matzoh meal, and pepper until well blended. Cover bowl with plastic wrap and put in fridge.

Cut chicken into bite-size pieces. Cook chicken in broth at a low simmer until cooked (if you boil it too hard the chicken will become tough). Remove chicken from pot and set aside. Heat broth to boiling. Add chopped carrots and onions to broth. With wet hands, shape the matzoh mixture into 1 or 2 inch blobs. Drop gently into boiling broth. Cover, reduce heat, and simmer for 25 minutes. Add cooked chicken and salt and pepper.