For the chicken soup: chicken wings, carrots, celery, leek, onion. Boil everything together for about 2 hours. In the meantime time, put 125 g. matzo flour in a ball, add 1 cup boiling water and stir. Then add one beaten egg, a pinch of cinnamon and a pinch of ginger, and salt. Mix well and refrigerate for two hours. When the soup is ready, take teaspoonfuls of the mixture and roll into balls, drop them in the soup and cook, covered, for 15-20 minutes.