Matzoh Ball Soup

Ingredients

• 1  bay leaf 
• 2  carrots peeled sliced
• 3  celery stalks sliced
• 64 ounces kosher chicken broth 
• 1  dill sprig fresh
• 6  garlic cloves minced
• 7 servings matzoh balls 
• 1 small onion chopped
• 4  parsley sprigs fresh
• 2  parsnips peeled sliced
• 0.3 teaspoon pepper 
• 2  thyme sprigs fresh

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Combine first 7 and, if desired, chicken, in a large Dutch oven. Tie together parsley and next 3 ingredients with a string, and place in Dutch oven. Bring mixture to a boil over medium-high heat; cover, reduce heat, and simmer 30 minutes.
2. Remove herbs, and discard. Ladle soup into bowls, and add 2 matzo balls per serving.