Ashkenazic Chicken Soup and Matzo Balls with Fresh Dill

Title:
Ashkenazic Chicken Soup and Matzo Balls with Fresh Dill

Yield:
8 Servings

Categories:
Soups,
Jewish




Ingredients:





     2 lb Chicken wings or drumsticks


     9 c  Cold water


     1 lg Onion, peeled


     1 lg Carrot, peeled


     1 sm Parsnip, peeled (opt)


     2    Celery stalks, including


          -leafy tops


     5    Parsley sprigs


     3    Dill sprigs


          Salt


          Pepper


     1 tb Snipped fresh dill





--------------------------------MATZO
BALLS--------------------------------


     2 lg Eggs


     2 tb Vegetable oil


   1/2 c  Matzo meal


   1/2 ts Salt


     2 tb Water or chicken soup


     2 qt Salted water for simmering





 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. Partly cover and simmer 2 hours, skimming occasionally. Skim


 off excess fat. (Chicken soup can be kept 3 days in refrigerator or


 can be frozen; reheat before serving.)


 


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


 matzo meal, salt and stir until smooth. Stir in water, then let


 mixture stand for 20 minutes so matzo meal absorbs liquid.


 


 Bring salted water to a boil. With wet hands, roll about 1 teaspoon of


 matzo ball mixture between your palms into a ball; mixture will be


 very soft. Set balls on a plate. With a rubber spatula, carefully


 slide balls into boiling water. Cover and simmer over low heat for


 about 30 minutes or until firm. Cover and keep warm until ready to


 serve. (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.)


 


 To serve soup, remove chicken wings, onion, celery, parsnip, parsley


 and dill sprigs. Take meat off bones and add to soup; or reserve for


 other uses. Add pepper to soup, stir in snipped dill and taste soup


 for seasoning. Slice carrot and add a few slices to each bowl. With a


 slotted spoon, add a few matzo balls. Serve hot.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip