Matzoh Ball Soup

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Wolfgang Puck

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Ingredients

5 pounds chicken bones (5-6 for 6 servngs), including necks and feet, coarsely chopped

1 medium carrot, peeled, trimmed, and cut into 1-inch slices

1 medium onion, peeled, trimmed, and quartered

1 small celery stalk, trimmed, and cut into 1-inch slices

1 small leek, cleaned, trimmed, and cut into 1-inch slices

1 sprig fresh thyme

3 sprigs fresh parsley, with stems

1 bay leaf

1/2 tablespoon whole white peppercorns

1 whole chicken, washed and patted dry

Salt

Freshly ground black pepper

3 large carrots, cut into small cubes

2 large onions, cut into small cubes

3 celery stalks, cut into small cubes

3 parsnips, cut into small cubes

3 whole cloves, wrapped in cheesecloth and tied into a bundle

1 recipe matzoh ball batter, prepared following recipe on the matzoh-meal box

2 tablespoons fresh chopped parsley leaves

2 tablespoons chopped chives

1 tablespoon chopped dill leaves

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