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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