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		Not-Chicken Soup I think the credit for this one originally goes to Mollie Katzen. She rocks. I cannot find the recipe anywhere on her site though. Weirdness. 8 cups water 2 tsps salt 1 8-inch parsnip, cut in chunks 2 large carrots, cut in chunks 2 medium onions, cut in chunks 8 to 10 (or more) cloves garlic, halved 2 stalks celery, coarsely chopped a handful of mushrooms 1/2 tsp turmeric black pepper to taste Throw the whole lot in a large pot. Bring to a boil, lower heat, and partially cover. Cook slowly for 1-2 hours. Strain vegetables out (they will be all yellow due to tuermeric) and serve with matzoh balls. Kneidlach 6-8 eggs, separated at least two cups medium matzo meal. 1/2 tsp salt dash ppper 1 tsp baking soda 1/2 cup milk beat yolks. Beat egg whites until stiff. Fold yolk mixture into whites with a fork. Fold matzoh meal in with a fork, half a cup at a time, until mixture is of medium consistency. Cover the bowl with foil and refrigerate at least 30-40 minutes. Boil water in a large pot. Form balls of mixture iwth hands; drop into the boiling water. Cook matzoh balls in a covered pot ovef low heat for 30-40 minutes. Add to soup when serving. Note: the best way to do these is to cook them directly in the soup while it is simmering before you serve it. This requires planning but will make the kneidlach much lighter and fluffier than if you do them beforehand and then re-add them.
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