Chicken Soup with Matzo Balls

Soup

• 5 lbs of Chicken
• 1 Leek
• 1 bunch Dill
• 3 Carrots
• 2 Parsnips
• 1 Turnip
• 3 stalks Celery
• 1 Onion
• Water
• Salt
• Pepper

Matzo Balls

• 8 Eggs
• 8 tbsp Melted Chicken Fat
• 8 tbsp Seltzer
• 2 cups Matzo Meal
• 2 tsp Salt

Soup

1. Put Dill in a tall pot. Cut the top 2/3 off of the Leek and put the bottom portion in the pot.
2. Roughly chop the rest of the vegetables and add to the pot.
3. Add Chicken to the pot.
4. Fill pot with water to 1″ below rim.
5. Add Salt and Pepper to taste, and turn on the stove. Bring to a boil, then lower the flame to a medium roll. Cover the pot, half-way.
6. After one hour, skim the soup.
7. After another hour, remove all Chicken and vegetables. Discard the Leek, Onion and Celery.
8. Chop remaining vegetables and return to the pot.
9. Remove meat from the Chicken bones- be careful to discard all bones, cartilage and skin. Chop the Chicken meat, and return to the pot on medium heat. Soup should roll, but not boil over.
10. After another hour, remove soup from the heat and keep covered.

Matzo Balls

1. Crack eggs and beat well. Add Chicken Fat and Seltzer and mix well.
2. Add Matzo Meal and Salt and mix well.
3. Place bowl in the refrigerator for at least 30 minutes. In the interim, fill a pot 3/4 with water and boil.
4. Add Salt to the water, then with wet hands, make Matzoh Balls and place in the pot. After all are done, cover and cook for 1 hour.
5. Remove Matzo Balls to a bowl and allow to rest for 15 minutes. Discard water left in the bowl before using or refrigerating.