Tasty and Easy Recipes

Ingredients:
4 carrots
2 parsnips
1 small rutabaga or turnip
3 garlic cloves, peeled, do not dice
1 medium yellow onion
1 tbsp. olive oil
Sea salt, to taste
Ground pepper, to taste
Matzo Balls w/Chives
8 cups vegetable broth
3 tbsp. dill, chopped
2 tbsp. flat leaf parsley, chopped

Method:
Preheat oven to 400°F.
Cut the carrots, parsnips, rutabaga, and onion into a 1/2″ dice (about the size of a grape). Each vegetable should total about one cup.
Place diced vegetables and garlic on large baking sheet and toss with 1 tablespoon of olive oil and a little salt and pepper. Roast for about 30 minutes, until golden brown and tender. Remove from oven and cool.
Bring the vegetable broth, dill, and parsley to a boil. Boil for 1 minute, then turn down heat to a simmer and add roasted vegetables. Place matzo balls gently in soup. Simmer for 15 minutes before serving. Adjust seasonings with salt and pepper to taste.

Serves: 8
Ingredients:
2 lb chicken wings or drumsticks
9 cup cold water
1 large onion, peeled
1 large carrot, peeled
2 celery stalks, including leafy tops
5 parsley sprigs
3 dill sprigs
1 salt
1 pepper
1 tbsp snipped fresh dill

Matzo Balls:
2 large eggs
2 tbsp vegetable oil
1/2 cup matzo meal
1/2 tsp salt
2 tbsp water or chicken soup
2 qt salted water for simmering

Method:
Combine chicken wings, water, onion, carrot,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.
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. 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.
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.