Soup Cookbook

Directions

• Combine chicken wings, water, onion, carrot, parsnip, celery, parsley and dill sprigs, and pinch of salt to a large saucepan and bring to a boil.
• Partly cover and simmer 2 hours, skimming occasionally.
• Skim off excess fat.
• (Chicken soup can be kept 3 days in refrigerator or can be frozen; reheat before serving.
• ) Make matzo balls: In a medium bowl, lightly beat eggs with oil.
• Add matzo meal, salt and stir until smooth.
• Stir in water, then let mixture stand for 20 minutes so matzo meal absorbs liquid.
• Bring salted water to a boil.
• With wet hands, roll about 1 teaspoon of matzo ball mixture between your palms into a ball; mixture will be very soft.
• Set balls on a plate.
• With a rubber spatula, carefully slide balls into boiling water.
• Cover and simmer over low heat for about 30 minutes or until firm.
• Cover and keep warm until ready to serve.
• (Matzo balls can be kept 2 days in their cooking liquid in a covered container in refrigerator; reheat gently in cooking liquid or in soup.
• ) To serve soup, remove chicken wings, onion, celery, parsnip, parsley and dill sprigs.
• Take meat off bones and add to soup; or reserve for other uses.
• Add pepper to soup, stir in snipped dill and taste soup for seasoning.
• Slice carrot and add a few slices to each bowl.
• With a slotted spoon, add a few matzo balls.
• Serve hot.
• From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
• File ftp://www.idiscover.
• co.
• uk/pub/food/mealmaster/recipes/tn-94q3.biz