-
1
Combine chicken wings, water, onion, carrot, parsnip, celery, parsley and dill sprigs, and healthy pinch of salt to a large saucepan and bring to a boil.
-
2
Partly cover and simmer 2 hrs, skimming occasionally.
-
3
Skim off excess fat.
-
4
(Chicken soup can be kept 3 days in refrigerator or possibly can be frzn; reheat before serving.)
-
5
Make matzo balls: In a medium bowl, lightly beat Large eggs with oil.
-
6
Add in matzo meal, salt and stir till smooth.
-
7
Stir in water, then let mix stand for 20 min so matzo meal absorbs liquid.
-
8
Bring salted water to a boil.
-
9
With wet hands, roll about 1 tsp.
-
10
of matzo ball mix between your palms into a ball; mix will be very soft.
-
11
Set balls on a plate.
-
12
With a rubber spatula, carefully slide balls into boiling water.
-
13
Cover and simmer over low heat for about 30 min or possibly till hard.
-
14
Cover and keep hot till ready to serve.
-
15
(Matzo balls can be kept 2 days in their cooking liquid in a covered container in refrigerator; reheat gently in cooking liquid or possibly in soup.)
-
16
To serve soup, remove chicken wings, onion, celery, parsnip, parsley and dill sprigs.
-
17
Take meat off bones and add in to soup; or possibly reserve for other uses.
-
18
Add in pepper to soup, stir in snipped dill and taste soup for seasoning.
-
19
Slice carrot and add in a few slices to each bowl.
-
20
With a slotted spoon, add in a few matzo balls.
-
21
Serve warm.
-
22
ORCHEKOWSKI On 10-12-94 0218
