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Barbara’s Matzo Ball Soup
- 3 quarts chicken stock
- 2-3 Telma chicken consommé bouillon (optional)
- 3 carrots, peeled and chopped
- 3 stalks of celery, chopped
- 1 large yellow onion, peeled and cut into 8 wedges
- 2 small or one large parsnip
- 1.5 lbs organic chicken legs
- 1 bunch fresh dill
- 1 package matzo ball mix
- Place stock in large soup pot and cook chicken legs and onion. After the soup comes to a boil, turn down and simmer for 30 minutes.
- Add remaining vegetables and dill, stems and all. When the chicken is cooked through, remove from the pot and let rest until cool.
- Pull chicken meat off the bones, shred and place back in stock. Return to low simmer and cook until vegetables are tender, skimming any foam off as it cooks.
- While the soup simmers, follow package instructions to make your matzo balls. For best results, boil them in the soup.
- When the matzo balls are fluffy and float to the surface, they’re done.
- Salt soup to taste.
- Serve with the mandel at the table.