Ashkenazic Chicken Soup And Matzo Balls With Fresh Dill Recipe

1. 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. 2

   Partly cover and simmer 2 hrs, skimming occasionally.

3. 3

   Skim off excess fat.

4. 4

   (Chicken soup can be kept 3 days in refrigerator or possibly can be frzn; reheat before serving.)

5. 5

   Make matzo balls: In a medium bowl, lightly beat Large eggs with oil.

6. 6

   Add in matzo meal, salt and stir till smooth.

7. 7

   Stir in water, then let mix stand for 20 min so matzo meal absorbs liquid.

8. 8

   Bring salted water to a boil.

9. 9

   With wet hands, roll about 1 tsp.

10. 10

    of matzo ball mix between your palms into a ball; mix will be very soft.

11. 11

    Set balls on a plate.

12. 12

    With a rubber spatula, carefully slide balls into boiling water.

13. 13

    Cover and simmer over low heat for about 30 min or possibly till hard.

14. 14

    Cover and keep hot till ready to serve.

15. 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. 16

    To serve soup, remove chicken wings, onion, celery, parsnip, parsley and dill sprigs.

17. 17

    Take meat off bones and add in to soup; or possibly reserve for other uses.

18. 18

    Add in pepper to soup, stir in snipped dill and taste soup for seasoning.

19. 19

    Slice carrot and add in a few slices to each bowl.

20. 20

    With a slotted spoon, add in a few matzo balls.

21. 21

    Serve warm.

22. 22

    ORCHEKOWSKI On 10-12-94 0218

* Per serving · 4 servings · Values may vary.