The Best Chicken Soup

My mom's best friend Janet makes the BEST chicken soup. This is no where near as divine...but it's pretty damn good! 

Ingredients: 

1 large parsnip

2 turnips 

1 package of fresh dill 

Bundle of carrots 

1 leek 

1 onion 

1 tablespoon of salt 

1 tablespoon of pepper 

1 5 lb chicken 

1 cup of ditalini pasta 

1 package of matzoh ball soup mix 

2 eggs 

2 teaspoons of oil

Directions: 

1. Wash, clean and dry the chicken. Make sure the inside is cleaned. Place it I to the pot. Add your peeled turnips, carrots, onion, and parsnips. Cut the greens off your leek and cut it into three vertically. Add in your salt, pepper and a few sprigs of dill. Fill the pot to the top with cold water. Bring to a boil and then lower to a simmer. Cook for two hours. 

2. After two hours, remove the turnips and parsnips and discard.

 Remove the chicken and set aside to cool. Strain the broth into a new metal pot. Replace carrots to your soup. When the chicken has cooled, use a fork to shred all the chicken off and place it into the soup. 

3. Add 1 cup of ditalini pasta. Keep it on a simmer. 

4. In a medium bowl, take your matzoh mix and add in two eggs and two teaspoons of oil. Mix with a fork and place into the refrigerator for 15 minutes.

5. After 15 minutes, remove the mix from the fridge and make little balls. Bring a seperate pot of boiling chicken broth or salted water to a boil. Drop in your matzoh balls and then cover tightly. Bring down to a summer for 20 minutes. 

6. After 20 minutes, add the matzoh balls to your soup. Cook for another ten minutes and serve! 

Don't forget to add some warm biscuits!!!