JEWISH ASHKENASIC CHICKEN SOUP WITH MATZO BALLS

INGREDIENTS:  Serves 8

• 2 lb Chicken wings or drumsticks
• 9 cups  Cold water
• 1 lg Onion, peeled
• 1 lg Carrot, peeled
• ¼ cup diced red bell pepper
• 1 sm Parsnip, peeled (opt)
• 2 Celery stalks, including leafy tops
• 5 Parsley sprigs
• 3 Dill sprigs
• Kosher Salt
• Fresh ground black pepper
• 1 Tablespoon snipped fresh dill
 
MATZO BALLS:

• 2 lg Eggs
• 2 Tablespoon  Vegetable oil
• ½ cup  Matzo meal
• ½ teaspoon  Kosher Salt
• 2 Tablespoons  water or chicken soup
• 2 qt Salted water for simmering

DIRECTIONS:

1.  Combine chicken wings, water, onion, carrot, parsnip, bell pepper, 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.**SEE COOK'S NOTES 1
   
2.  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.
   
3.  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.**SEE COOK'S NOTES 2** 
   
4.  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.

**COOKS NOTES**
1.   (Chicken soup can be kept 3 days in refrigerator or can be frozen; reheat before serving.

2.  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.