INGREDIENTS
•
FOR THE BROTH:
•
1 3-lb. chicken
•
3 carrots, halved
•
2 onions, halved
•
5 stalks celery, with leaves, halved
•
3 parsnips, halved
•
1 head garlic, unpeeled, split
•
1 bunch parsley, washed
•
FOR THE MATZO BALLS:
•
1 onion
•
8 eggs
•
1 stick margarine, melted and slightly cooled
•
2 1⁄2 cups matzo meal
•
Salt and freshly ground black pepper
•
Small dill sprigs for garnish