Knaedlach soup

I have always found my mother's knaedlach soup (matzoh-ball soup) to be about the equivalent of manna from heaven if I believed in manna from heaven. For the first couple of years that I was a vegetarian, I took one day a year off, my birthday, to eat my mom's matzoh-ball soup. On the third or fourth birthday, she found a vegan "schmaltz" and made me a veg version, so I didn't have her real-deal soup for another 20 years or so.

Yesterday, I boiled a chicken for stock, rendered chicken skin for schmaltz, and bought the vegetables. Right now, there is matzoh-ball batter/dough in my fridge, resting, and I shall pull the chicken off the bones in a little bit (I don't care at all about the chicken part, but most people seem to expect it.

When it's almost time to make the knaedlachs, I will put a pot of chicken stock on the stove, add onions, celery, and carrots, and bring them to a boil. My mother says she's been boiling the knaedlachs in water lately to help them stay together better, but that's not how she did it when I was growing up, so that's not how I'm gonna do it. I'll drop them into simmering soup and do them the old way. If they fall apart, they fall apart. I'll live with it.

Mmmmmmmmmmmmmmmm, souuuuuuuuuup.