To go with Sandy Zelman’s matzo ball recipe, featured in the Dec. 2009 issue of Cleveland Magazine
Sandy Zelman’s Chicken Broth
(makes approximately 4 quarts)
4 quarts water 1 pound chicken bones 1 piece each chicken leg and thigh 1 large carrot, whole 1 large celery stalk, roughly chopped 1 large turnip, whole 1 large parsnip, whole 1 large onion, skinned and whole 1/4 to 1/2 cup dry consommé mix 2 tablespoons parsley Touch of salt and pepper
Pour water into crock pot or stock pot with a heavy bottom, then add all ingredients and bring to a boil. Reduce heat and simmer 8 hours. Add matzo balls and heat before serving.