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Ingredients
  • subheading: Broth:
  • Bones and skin from 1 leftover rotisserie chicken or 1 whole chicken (2 to 3 pounds in size)
  • 2 yellow onions, chopped
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 3 parsnips, peeled and chopped
  • ½ bunch fresh parsley
  • ½ bunch fresh dill (optional)
  • 2 tsp sea salt
  • 12 cups water
  • subheading: Matzo balls:
  • 4 eggs
  • 1 cup matzo meal
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 3 Tbsp extra virgin olive oil or avocado oil or schmaltz
  • 3 Tbsp water
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