MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Ashkenazic Chicken Soup & Matzo Balls with Fresh Dill
Categories: Soups, Jewish
     Yield: 8 servings

     2 lb Chicken wings or drumsticks
     9 c  Cold water
     1 lg Onion, peeled
     1 lg Carrot, peeled
     1 sm Parsnip, peeled (opt)
     2    Celery stalks, including
          -leafy tops
     5    Parsley sprigs
     3    Dill sprigs
          Salt
          Pepper
     1 T  Snipped fresh dill

MMMMM------------------------MATZO BALLS-----------------------------
     2 lg Eggs
     2 T  Vegetable oil
   1/2 c  Matzo meal
   1/2 t  Salt
     2 T  Water or chicken soup
     2 qt Salted water for simmering

 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.

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