Matzo Ball Soup

• 1 qt. reduced-sodium chicken broth
• 2 whole skinned chicken legs (drumstick and thigh)
• 4 large eggs
• 2 tablespoons vegetable oil
• 1/2 cup club soda
• 1 cup matzo meal
• 1/2 teaspoon pepper
• 1 teaspoon kosher salt, divided
• 1 cup sliced carrots
• 1 cup chopped onion
• 1 cup sliced celery
• 1/2 cup dill sprigs

1. Put broth, chicken, and 2 cups water in a large pot. Bring to a boil, then simmer 1 hour, skimming fat from broth as it cooks.
2. Mix eggs in a large bowl with a fork just to break up a little. Add oil, club soda, matzo meal, pepper, and 1/2 tsp. salt and mix well. Chill, covered, at least 30 minutes and up to 2 hours.
3. Remove chicken from broth (let broth continue to simmer). Let chicken cool about 15 minutes, then tear meat into shreds and discard bones.
4. Shape matzo dough into 1-in. balls using wet hands; add each ball to broth as you go. Cover broth and matzo balls and simmer 30 minutes. Add carrots, onion, celery, and remaining 1/2 tsp. salt and cook 5 minutes. Stir in chicken and heat until warm, 1 minute. Ladle soup into bowls and garnish with dill.
5. Note: Nutritional analysis is per 1 1/2-cup serving.

chicken broth, chicken, eggs, vegetable oil, club soda, matzo meal, pepper, kosher salt, carrots, onion, celery, dill sprigs

Taken from www.myrecipes.com/recipe/matzo-ball-soup-2 (may not work)