Lemon Scented Chicken Soup with Matzo Balls

Serves 8


1 5-pound chicken, cut into 8 pieces

5 quarts cold water

1 tablespoon salt

1 pound onions, quartered

1 pound sweet potato, peeled and halved

3/4 pound carrot, sliced

1/2 pound parsnips, sliced

4 stalks celery, sliced

10 sprigs dill

10 sprigs parsley

1 recipe parsley sage matzo balls

3 tablespoons lemon juice

lemon slices

Method of Preparation:

1.Place chicken in large bowl. Add boiling water to cover. Let stand 2 minutes; drain well. Using small

knife, scrape skin to remove any surface fat. Rinse with cold water; drain again. Bring 5 quarts water to

boil in heavy large pot. Add chicken. Return to boil, skimming impurities. Cook until broth is clear,

skimming as needed and stirring occasionally, about 15 minutes. Add onions, yam, carrots, parsnips, and

celery. Partially cover and reduce heat to medium-low; simmer until chicken and vegetables are tender, about

1 1/2 hours. Add dill and parsley to soup; simmer 3 minutes. Remove from heat and let stand 1 hour. Strain

into clean pot. Add matzo balls to soup and rewarm over medium heat. Season to taste with lemon juice, salt,

and pepper. Ladle into bowls. Add 1 lemon slice and matzo balls to each.