1 whole chicken (largest you can find)
3 stalks celery including the leafy tops cut into chunks
2 large whole onion not peeled. make sure you have a firm
golden brown onion left whole cut into quarters
2 large carrot or 3 or 4 medium size peeled cut into chunks
1 medium parsnip peeled cut into chunks
2 teaspoons salt (i use bullion cubes instead)
1 turnip quartered
1 celery root cut into chunks
1 green pepper, cut into chunks
1 bunch of flat leaf parsley
1 bunch of fresh dill
4 or 5 thin zucchini in chunks
Put all the ingredients except the parsley, dill and zucchini in the pot and let it simmer slowly for 10 – 15 minutes on a low flame, and then I add 4 or 5 soup base cubes (or powder) and mix it in. Then I add enough water to cover all the veggies and chicken and then add more (usually to nearly the top of the pot). Add the parsley and dill at this time, but not the zucchini. Let it get to a rolling boil then lower the heat to simmer it for a number of hours. After about 2.5 to 3 hours taste and adjust the seasoning (usually add some more chicken powder) About 20 minutes before you think it will be ready, add the zucchini. Let the soup cool a bit and remove the chicken (be careful to remove all the bones and skin that might come off in the process. Shred the chicken and return to the pot. Serve with matzoh balls
4 large eggs
3 tablespoons vegetable oil
¼ cup old fashion seltzer – club soda should work too
1 cup matzo meal
1 teaspoon salt
½ teaspoon pepper
In a medium bowl whisk the eggs, add oil, salt, pepper and matzo meal then and only then stir in seltzer. do not over mix.
Refrigerate for a minimum of 2 hours (can be made the night before).
Bring a large pot of salted water to boil.
Make sure to wet your hands with cold water and form the balls by rolling the mixture in your hand.
Drop into boiling water, reduce heat and cook for approx. 20-30 minutes. The balls will double in size and begin to float to the top. Remove when done and add to your soup.
Double the mixture to get 24 balls or make them smaller .