For the week of April 1 to 7, Vons has fresh whole Foster Farms chickens for 77 cents per pound and matzo meal for $1.79 per box.

Matzo ball soup
2 small or 1 large roasting
chicken
1 onion, halved
1 rib celery, cut into 1-inch slices
2 carrots, peeled and cut into 1
inch slices
2 bay leaves
Peppercorns, to taste
1 tbl. salt

Put all the ingredients in a large stockpot. Cover generously with water and bring to a boil. Skim to remove all the gray matter that will float to the surface and let cook at a simmer for about 3 hours.

Remove the chicken and let the soup get cold to remove the fat that collects on the surface to accrue some schmaltz.

Matzo balls

1

egg

2 tbl. schmaltz

3

tbl. water or soup stock

½

cup matzomeal

Pinch of salt and pepper

Whisk the egg in a large bowl, then whisk in the melted schmaltz. Continue whisking while adding the water or soup stock, matzo meal, salt and pepper. Mix into a rough paste.

Refrigerate for 1 hour. Roll into golf ball-sized balls and cook in boiling salted water. They are cooked when they rise to the surface. Reheat the chicken soup and add the matzo balls.

—Jan Cole