Betsy S Matzoh Ball Soup Recipe

Ingredients

3 Carrots, peeled and cut into thirds

3 Parsnips, peeled and cut into thirds

1 Leek, white only, washed, halved and cut into thirds

1 bunch Parsley, roughly chopped

1 bunch Dill, roughly chopped

3 Onions, quartered

3 Celery Stalks, including leaves

1 Chicken, whole

2 Chicken legs

2 pounds Chicken backs

Wash chicken and sprinkle with kosher salt. Place in large stew pot.

Tie all vegetables in a cheesecloth bag. Add to pot.

Cover with water, bring to boil. Reduce so that pot simmers and cook for 3-4 hours.

Meanwhile make matzoh balls. Store in fridge.

Strain liquid from soup, squeezing cheesecloth bag. (Betsy uses rubber gloves.)

Remove bones from chicken; save to add to soup, if desired.

Add matzoh balls to broth; warm. If using angel hair pasta, add to pot with matzoh balls.

Place two matzoh balls in soup plate. Ladle broth over; add chicken slivers if using.

Sprinkle with chopped fresh dill. Serve.