Betsy'S Matzoh Ball Soup

• 3 Carrots, peeled and cut into thirds
• 3 Parsnips, peeled and cut into thirds
• 1 Leek, white only, washed, halved and cut into thirds
• 1 bunch Parsley, roughly chopped
• 1 bunch Dill, roughly chopped
• 3 Onions, quartered
• 3 Celery Stalks, including leaves
• 1 Chicken, whole
• 2 Chicken legs
• 2 pounds Chicken backs

1. Wash chicken and sprinkle with kosher salt. Place in large stew pot.
2. Tie all vegetables in a cheesecloth bag. Add to pot.
3. Cover with water, bring to boil. Reduce so that pot simmers and cook for 3-4 hours.
4. Meanwhile make matzoh balls. Store in fridge.
5. Strain liquid from soup, squeezing cheesecloth bag. (Betsy uses rubber gloves.)
6. Remove bones from chicken; save to add to soup, if desired.
7. Add matzoh balls to broth; warm. If using angel hair pasta, add to pot with matzoh balls.
8. Place two matzoh balls in soup plate. Ladle broth over; add chicken slivers if using.
9. Sprinkle with chopped fresh dill. Serve.

carrots, white only, parsley, dill, onions, celery, chicken, chicken, chicken backs

Taken from www.epicurious.com/recipes/member/views/betsys-matzoh-ball-soup-5ac2464b3e01605efd1b46b5 (may not work)