This traditional and irresistible soup is both filling and grandma's great cure for all ailments.   
 
CHICKEN SOUP

1   Onion
5 Carrots
4   Stalks celery
2   Zucchini
1-2 lbs. chicken pieces or bones
3-4 Tbsp. salt

 MATZO BALLS

2 Eggs, beaten
2 Tbsp. oil
2 Tbsp. cold water
½ Cup matzo meal
½ Tsp. salt
¼ Tsp. pepper
½ Tsp. (scant) baking powder

Instructions

1. Peel onion and make slits in top and bottom. Cut vegetables into chunks.
2. Place in 8 qt pot with chicken and salt. Fill pot with water and bring to a boil. Simmer for 2 hours.
3. In a separate bowl, beat eggs with oil and water. Add last 4 ingredients and mix well. Refrigerate for 15 minutes.
4. Wet palms of hands. Form Matzo ball mixture into balls and drop into simmering water or soup. (Can be cooked in chicken soup or in a separate pot of water.)
5. Cover pot and cook for 30 minutes. Remove from heat and let stand, covered, for 10 minutes.