• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

This classic soup recipe comes from Marge Edelman of Copaigue, New York.

• 1 teaspoon plus 2 tablespoons vegetable oil
• 1/2 cup onion, minced, plus 1 small onion cut into 1/2-inch dice
• 2 large eggs, lightly beaten
• Coarse salt and ground pepper
• 1/2 cup plus 2 tablespoons matzo meal
• 2 tablespoons seltzer water
• 1 whole chicken leg, split and skin removed (10 ounces)
• 1 celery stalk, cut crosswise into 1/4-inch pieces
• 1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces
• 2 cans (14.5 ounces each) reduced-sodium chicken broth

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