Instructions: For homemade matzo balls: 1 cup matzo meal mixed with 1/3 cup shortening or "schmaltz" (or "mock schmaltz"), 1/2 cup water, 1 teaspoon salt, a grind of white pepper, and 4 eggs - beat together, refrigerate for an hour, then form into balls and refrigerate til ready to cook.

[Schmaltz is rendered chicken fat. Mock Schmaltz can be made by simmering one diced onion in a cup of light olive oil until the onion browns - then removing the onion and stirring in 1 tablespoon of chicken bouillon granules. Strain the oil into a jar and refrigerate. Use, when solidified, as needed.]

Put all ingredients in a big pot, cover, and bring to a boil. Reduce heat and simmer, lightly covered, for 2 hours - until everything is tender and soft. Skim off foam, from time to time, if needed.

Make matzo balls and refrigerate.

After 2 hours, remove the chicken and pick, discarding skin and bones. Cut into bite-sized pieces.

Fish out half or so of the cooked vegetables and whirl into a blender, then returning to soup for thickening. Stir in the chicken and season to taste with salt and pepper. At this point, you can refrigerate overnight so flavors can blend - then skim fat before reheating.

Return to a low boil, add matzo balls, cover, and simmer for 30 minutes. Ladle into bowls, help your sick ones to the table, and watch them come back to life.

Comments: An authentic Belgian/Jewish grandmothers recipe for Chicken Soup. Its wonderful - and certainly delivers in the "make well" department.

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