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1
Combine chicken wings, water, onion, carrot, parsnip, celery, parsley and dill sprigs, and pinch of salt to a large saucepan and bring to a boil.
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2
Partly cover and simmer 2 hours, skimming occasionally.
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3
Skim off excess fat.
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4
(Chicken soup can be kept 3 days in refrigerator or can be frozen; reheat before serving.)
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5
Make matzo balls: In a medium bowl, lightly beat eggs with oil.
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6
Add matzo meal, salt and stir until smooth.
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7
Stir in water, then let mixture stand for 20 minutes so matzo meal absorbs liquid.
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8
Bring salted water to a boil.
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9
With wet hands, roll about 1 teaspoon of matzo ball mixture between your palms into a ball; mixture will be very soft.
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10
Set balls on a plate.
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11
With a rubber spatula, carefully slide balls into boiling water.
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12
Cover and simmer over low heat for about 30 minutes or until firm.
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13
Cover and keep warm until ready to serve.
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14
(Matzo balls can be kept 2 days in their cooking liquid in a covered container in refrigerator; reheat gently in cooking liquid or in soup.)
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15
To serve soup, remove chicken wings, onion, celery, parsnip, parsley and dill sprigs.
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16
Take meat off bones and add to soup; or reserve for other uses.
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17
Add pepper to soup, stir in snipped dill and taste soup for seasoning.
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18
Slice carrot and add a few slices to each bowl.
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19
With a slotted spoon, add a few matzo balls.
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20
Serve hot.
