MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Matzo Ball Soup
Categories: Poultry, Breads, Vegetables, Herbs
Yield: 26 servings

4 lb Broiler/fryer chicken
1 lb Chicken wings
6 qt Water
3 lg Carrots; chopped
2 md Parsnips; peeled, chopped
1 md Turnip; peeled, chopped
1 lg Onion; chopped
1 bn Fresh dill sprigs
1 bn Fresh parsley sprigs
1 1/2 ts Whole peppercorns
3 ts Salt

MMMMM------------------------MATZO BALLS-----------------------------
5 oz Box matzo ball mix
4 lg Eggs
1/4 c Safflower oil
1/4 c Rendered chicken fat
2 tb Snipped fresh dill
2 tb Minced fresh parsley
10 c Water

Place chicken and wings in a stockpot; add water,
vegetables, herbs and seasonings. Slowly bring to a
boil. Reduce heat; simmer, covered, 1-2 hours.

Remove chicken and wings and cool. Strain broth through
a cheesecloth-lined colander; reserve vegetables. Skim
fat. Remove meat from bones and cut into bite-sized
pieces; discard bones. Return broth, vegetables and meat
to pot. If using immediately, skim fat. Or cool broth,
then refrigerate 8 hours or overnight; remove fat from
surface before using. (Broth may be refrigerated up to 3
days or frozen 4-6 months.)

Meanwhile, in a large bowl, beat matzo ball mix, eggs,
oil, chicken fat, dill and parsley until combined. Cover
and refrigerate for at least 30 minutes.

In another stockpot, bring water to a boil. Drop rounded
tablespoonfuls of matzo ball dough into boiling water.
Reduce heat; cover and simmer until a toothpick inserted
into a matzo ball comes out clean (do not lift cover
while simmering), 20-25 minutes.

Carefully remove matzo balls from water with a slotted
spoon; place 1 matzo ball in each soup bowl. Add soup.

Shannon Sarna, South Orange, New Jersey

Makes: 26 servings (6-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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