Chicken Soup with Matza Balls

From Mady Donoff - Temple Emanuel Sisterhood Cookbook

Serves 10-12

2 pounds chicken frames

1 large package of chicken thighs

2 medium onions, cut into quarters

1 small sweet potato, peeled and cut into chunks

3 parsnips, peeled and cut into chunks

1 pound bag of carrots - peeled and cut into chunks

3 celery stalks, cut into quarters

1 T of fresh dill, chopped

2 bay leaves

salt and pepper

Place chicken and frames in a 10-12 quart soup pot and cover with cold water.  Bring to a boil.

Skim off "scum" that surfaces to the top.  Continue to skim until water is only cloudy.  Add all vegetables, seasonings and bay leaves.  Bring to a boil.  Then lower heat.

Cover pot and cook over low to medium low heat for at least three hours.  Stir occasionally.

Allow soup, chicken and vegetables to cool in pot.  Remove chicken, bones and vegetables from pot with slotted spoon.  Discard bones and set aside chicken for the soup.  Strain soup multiple times.  Mash the sweet potato through a strainer and add to the soup.  Add salt and pepper.  Slice cooked carrots into pieces and return to soup along with the chicken pieces.  Refrigerate or freeze until serving.  Be sure to skim off excess fat before reheating.

Serve with matzo balls.  

Matzo Balls

4 eggs, beaten

1/2 c water

1/3 oil

1 t salt

pepper

1 cup matzo meal

Combine the eggs with the water, oil, salt and pepper.  Mix well.  Add matzo meal and stir, but do not not overmix.  Cover mixture and place in refrigerator for 20 minutes.  Bring five quarts of salted (1 T kosher salt) water to a boil.

Remove mixture from fridge, and stir once to ensure all liquid has been absorbed.  Form into free form balls.

Drop balls gently into the boiling water.  Once water has come to a boil again, reduce heat to avoid boiling over.  Cover pot and cook for 20 minutes.

Remove cooked balls with a slotted spoon and store in container until ready to use.  Then slip into warm soup.