Matzo Ball Soup
This matzo ball soup is so good, there's no reason to wait until Passover to enjoy it! This recipe has been in our family for generations. Some family members say it started with our great-great-grandmother Bubbie Rose. My husband (her great-great-grandson) has put his own twist on it by adding extra vegetables and fresh dill which we think sets this soup apart from the rest. 
whole chicken
1
(3 pound)
chicken broth
2
(48 ounce) containers
carrots, cut into ¼-inch dice
4
large
celery, cut into ¼-inch dice
4
stalks
turnip, cut into ¼-inch dice
1
large
parsnips, cut into ¼-inch dice
2
medium
onion, cut into ¼-inch dice
1
medium
leek, chopped
1
medium
chopped fresh dill
½
cup
salt and ground black pepper to taste
matzo ball mix
1 ½
cups
water
½
cup
vegetable oil
⅓
cup
eggs
4
large
 To make the chicken soup: Place chicken into a large pot and cover with water; bring to a boil. Reduce the heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 ½ hours.
  Remove chicken from the pot and place on a cutting board until cool enough to handle, about 10 minutes. Pull chicken meat from the bones, and shred. Discard skin and bones.
  Bring chicken broth to a boil in a large soup pot. Stir in shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill. Reduce the heat to low and simmer until vegetables are tender, about 20 minutes. Season with salt and pepper.
  Meanwhile, make the matzo balls: Stir matzo ball mix, water, oil, and eggs together in a bowl. Use wet hands (to prevent sticking) and form the mixture into 1-inch balls.
  Return the broth to a boil. Gently drop matzo balls into the boiling broth. Reduce the heat again and simmer until matzo balls have increased in size and are cooked through, about 20 more minutes.
