Chicken and matzo ball soup

This recipe is adapted from a recipe I found in a book called "The Hadassah Jewish Holiday Cookbook."

Fresh matzo ball soup

For the soup:
½ cup of carrots, diced
½ cup of celery, diced
1 chicken breast
1 quart of chicken stock, homemade or store bought
1 quart of water

For Matzo Balls
2 tablespoons of chicken fat
1 onion, finely chopped
4 matzas (sold at Rainbow)
3-4 tablespoons of matza meal (sold at Cub or Rainbow)
1 egg, lightly beaten
Salt and pepper to taste

To make the soup bring chicken stock and water to a boil. Add the chicken breast and cook for 20 minutes, or until done. Halfway through, about 10 minutes, drop the celery and carrots to the soup. While soup is cooking remove foam forming on top of the soup. Once chicken is done shred it and return to the soup, set soup aside.

For Matzo balls:
Melt chicken fat in large skillet over medium high eat. Add onion and sauté until golden brown. Break matza into small pieces and soak in a bowl of cold water. When matza is softened, about 5 minutes, squeeze out excess water. Combine matza with matza meal and sautéed onions. Stir in eggs, salt and pepper. Chill in refrigerator for one hour.
Bring large pot of salted water to a boil. Shape matza mixture into chestnut-size balls and drop into boiling water. Cook uncovered for 15-20 minutes.
When finished cooking transfer to the chicken soup. Heat up if necessary.
Serve with pita or matza.