Soup: Put chicken in boiling water (amount of water depends on how much chicken you have). Add sliced onion, carrots, celery and salt. Cook slowly about 3 hours or more. Spoon off excess fat that rises to the surface. (If after an afternoon of boiling, soup is still weak, cheat a little and add a few chicken bouillon cubes.)

Matzo Balls: Beat egg whites stiff, add baking powder. Beat egg yellows and pour into whites. Add matzo meal, salt and pepper. Let stand for about 5 minutes. Form into balls about 1 to 1 1/2 inches and place into kettle or 4 or 5 quarts boiling water and cook for 1 hour. Cook, covered, half the time. Serve in chicken soup.