2 ½ lb fresh chicken bones, backs and necks
14 cups water
1 red onion, cut into quarters
Half red pepper, coarsely chopped
1 sprig parsley
1 sprig dill
1 clove garlic, peeled
½ cup matzo meal
½ tsp salt
Pinch freshly ground black pepper
½ cup boiling water
1 egg, lightly beaten
2 tsp vegetable oil

1. Combine chicken and water in large soup pot (water should cover bones by one inch). Bring to a boil and cook five to seven minutes, skimming and discarding any foam. Add onion, red pepper, parsley, dill and garlic. Reduce heat and simmer one and a half hours. Add salt and pepper to taste. Cool, then strain and discard bones and vegetables. Chill soup until fat solidifies on surface. Remove and discard fat.

2. Whisk together matzo meal, salt and pepper in small bowl. Whisk in boiling water, then stir in egg and oil. Cover and refrigerate one hour or until thick. Bring a large pot of water to boil, reduce heat to simmer. With wet hands, roll matzo mixture into 16 balls. Gently transfer balls to simmering water and cook 20 minutes or until firm. Meanwhile, bring chicken soup to a simmer. Transfer matzo balls to soup and simmer 30 minutes.

Serves four.