Prep Time: 30 mins  Cooking Timing: 2 to 3 hours

Chicken Stock Ingredients:
1 soup chicken
3 large carrots
2 stalks celery
1 large turnip cut in half
1 large parsnip
2 onions (leave skin on!)
3 garlic cloves
large bunch of dill
large bunch of parsley
10 peppercorns
1 beef marrow bone
2 chicken stock packets
3 large carrots for garnish (peeled + cut into rounds)
extra dill for garnish
salt and pepper

Matzo Ball Ingredients:
1 cup matzo meal
4 large eggs
4 tablespoons canola oil
4 tablespoons water or broth
1 teaspoon salt

Wash chicken inside and out and place in a large stockpot. Add all veggies (except carrots and dill for garnish), beef bone, peppercorns and a large pinch of salt. Add water to cover and bring to a boil. Add chicken stock packets and lower to a simmer. Simmer for 1 to 1 1/2 hours or until chicken is done.

Meanwhile, in a medium bowl make matzo ball batter by combining eggs, matzo meal, water or broth, salt and canola oil with a fork. Place in refrigerator for 5 to 6 hours. (If you don’t have that much time, put it in the freezer for 1/2 hour.)

When chicken is done boiling, remove chicken and veggies with a slotted spoon and pour broth through a strainer. Be sure to catch the broth in a bowl underneath – don’t let it all go down the drain! Rinse out the stock pot and return broth to pot. Set aside. Meanwhile, boil carrot rounds for 5 mins or until tender, drain and add to broth. When chicken is cool enough to handle, cut into small chunks and place chicken pieces back in with broth.

When matzo ball batter is good and cold, fill a large pot with water and salt liberally. Bring to a boil and gently form matzo batter into balls just smaller than ping pong balls. Drop the balls into the boiling water – wetting hands in between to prevent sticking. Do not over roll! Turn down heat and cover.  Let cook for 45 mins to an hour. Important: do not turn the heat all the way to low, matzo balls are fluffier when the water is hotter. Makes about 15 matzo balls.

When fluffy and cooked through, carefully remove matzo balls from water and add to soup. Warm soup and add salt and pepper to taste. Serve with a sprinkle of dill.  Serves a crowd!