INGREDIENTS

INSTRUCTIONS

Place chicken in a large stockpot, and cover with 10 cups water. Add
celery, onions, and carrots. Bring to a boil; lower heat to a simmer,
and cook for 2 hours. When impurities rise to the surface of the
broth, skim off with a ladle. In the last 15 minutes, add the dill,
tied in string.
Remove the chicken, and reserve for another use. Pour the broth
through a strainer into a large container, and chill overnight.
The next day, scrape the congealed fat off the top of the soup.
Return soup to a medium stockpot, and reheat over medium-low heat.
Adjust seasoning to taste.
In the bowl of an electic mixer with the paddle attachment, beat the
eggs on low speed. Turn off the mixer, and beat in canola oil, 1/4
cup water, matzo meal, parsley, and salt and pepper by hand. Cover
mixture with plastic wrap, and chill until it sets, about one hour.
In a second large stockpot, bring water to a boil, then lower heat to
a simmer. Dampen your hands, and shape matzo mixture into balls the
size of golf balls. Drop the balls into the water, cover, and cook
for 30 minutes, making sure not to peek. The matzo balls will expand
during cooking. Using a slotted spoon, transfer matzo balls to a bowl.
Ladle hot broth into soup bowls, and place 1 or 2 balls in each bowl.
Serves 10 to 12.
Cuisine: "Jewish" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 329 Calories (kcal); 18g Total Fat; (50% calories from
fat); 23g Protein; 18g Carbohydrate; 146mg Cholesterol; 306mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit;
2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Arlene Schwartzman
Converted by MM_Buster v2.0n.

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