🫙 From the Spice Rack
Ashkenazic Chicken Soup & Matzo Balls with Fresh Dill
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 spr...
maineasy
Ingredients8 items
Ingredients
- 2lbchicken wings or drumsticks
- 9cup cold water
- 1large onion, peeled
- 1large carrot, peeled
- 1small parsnip, peeled (opt)
- 2celery stalks, including
- 3dill sprigs
- 2tsp vegetable oil
Directions
- 1
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
- 2
Partly cover and simmer 2 hours, skimming occasionally
- 3
Skim off excess fat
- 4
Chicken soup can be kept 3 days in refrigerator or can be frozen
- 5
reheat before serving.) Make matzo balls: In a medium bowl, lightly beat eggs with oil
- 6
Add matzo meal, salt and stir until smooth
- 7
Stir in water, then let mixture stand for 20 minutes so matzo meal absorbs liquid
- 8
Bring salted water to a boil