Ashkenazic chicken soup and matzo balls with fresh dill
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Ashkenazic chicken soup and matzo balls with fresh dill
  Chicken    Dill    Soups    Jewish  
Last updated 6/12/2012 1:05:10 AM. Recipe ID 29994. Report a problem with this recipe.
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      Title: Ashkenazic chicken soup and matzo balls with fresh dill
 Categories: Soups, Jewish
      Yield: 8 Servings
 
      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

MMMMM------------------------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.
  
  




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Recipe ID 29994 (Apr 03, 2005)

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