Ashkenazic Chicken Soup & Matzo Balls with Fresh Dill

Name: Ashkenazic Chicken Soup and Matzo Balls with Fresh Dill
Total time: P1H
Yield: 8
Cuisine: Jewish
Ingredients: chicken wings; water; onions; carrots; parsnips; celery stalks; parsley sprigs; dill weed; salt; black pepper; dill weed; eggs; vegetable oil; matzo meal; salt; water; water

Ashkenazic Chicken Soup and Matzo Balls with Fresh Dill

A classic passover Matzah ball soup that simply delicious. No need to be Jewish to enjoy this chicken soup recipe.

Yield

8 servings

Prep

15 min

Cook

30 min

Ready

1 hrs

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
2	pounds	chicken wings or drumsticks
9	cups	water cold
1	large	onions
1	large	carrots peeled
1	small	parsnips peeled, optional	*
2	each	celery stalks including leafy tops
5	each	parsley sprigs	*
3	each	dill weed sprigs	*
1	x	salt	*
1	x	black pepper	*
1	tablespoon	dill weed snipped fresh
Matzo balls
2	large	eggs
2	tablespoons	vegetable oil
½	cup	matzo meal	*
½	teaspoon	salt
2	tablespoons	water
2	quarts	water salted, for simmering	*

Ingredients

Amount	Measure	Ingredient	Features
907.2	g	chicken wings or drumsticks
2.1	l	water cold
1	large	onions
1	large	carrots peeled
1	small	parsnips peeled, optional	*
2	each	celery stalks including leafy tops
5	each	parsley sprigs	*
3	each	dill weed sprigs	*
1	x	salt	*
1	x	black pepper	*
15	ml	dill weed snipped fresh

Matzo balls
2	large	eggs
3E+1	ml	vegetable oil
118	ml	matzo meal	*
2.5	ml	salt
3E+1	ml	water
2	quarts	water salted, for simmering	*

Directions

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.