Jewish Mother's Chicken Soup

Ingredients:
1 Kosher chicken
5 large white onions, sliced
1 Carrots, chopped (optional)
2 Tablespoon(s) Melted chicken fat or oil
2 large Eggs, slightly beaten
1 Teaspoon(s) Salt, about
2 Tablespoon(s) Soup, about
1/2 Cup(s) Matzoh meal, about

Directions:
Place the chicken, onions, and carrots
in a large stock pot.
Put the water into another pot.
Boil the water and pour it over the chicken, onions, and carrots.
Loosely cover or partially cover the stock pot
and simmer for several hours. Strain soup, pouring the
liquid portion into a large pot.
Place pot with liquid in the refrigerator until it cools.
Take rendered chicken fat off the surface of the cooled soup.
Reserve the fat.Reheat soup to a boil and throw in matzoh balls and,
if you like, onion, carrot,and/or chicken bits
from earlier stages in making this soup.
Cook matzoh balls, add salt and pepper, and serve.
This soup also tastes very good cold.