Chicken Matzo Ball Soup
The vegetables used here are critical: Onions, carrots, and celery are staples, but we use turnips and parsnips as well, which give the soup an earthy flavor. The herbs are also a must: Italian flat-leaf parsley has a brighter flavor than the curly kind; dill, which adds grassy, almost citrusy notes, is a prevalent ingredient in traditional Jewish cooking.
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