These are a nice alternative to matzo balls.
1 large potato, peeled, cut into 1-inch pieces
1 pound ground chicken
1 carrot, grated, optional
½ teaspoon salt
Liquid for cooking – either chicken soup or water
Put potato in a pot and cover with water and sprinkle of salt. Cook until cooked through but not soft. Drain water.
In a food processor fitted with a metal blade, blend together the potato, 1 egg, chicken, and salt. The mixture should be soft. Add 1 more egg. Blend until mixed.
Wet hands and form the mixture into balls (I make golf ball size because they puff up a bit). Drop into boiling chicken soup. Turn down the heat, cover and simmer until cooked through, about 30 minutes. Alternatively, you can cook these in boiling salted water. The liquid becomes a mild chicken stock and can be used later where chicken stock or flavored liquid is needed.