chicken soup with matzo balls
chicken soup with matzo balls with chicken wings, turnips, large eggs
chicken wings, turnips, large eggs
- 1.0 pound chicken wings
 - turnips
 - 6.0 large eggs

- bring 3 1/2 qts.
 - of water to a boil in a large stockpot.
 - add chicken, chicken parts, carrots, celery, parsnips, onions, turnips and parsley.
 - simmer gently for 4 hrs.
 - skimming occasionally.
 - strain chicken broth into large saucepan and let cool completely.
 - reserve 1/4 of carrots and parsnips for garnish.
 - whole chicken can be reserved for other use.
 - cut carrots and parsnips into 1/4 inch dice.
 - cover and refrigerate broth and begs separately overnight or for 2 days.
 - discard fat from chicken broth.
 - warm over moderate heat and season w salt and pepper.
 - add matzo balls and reserved diced vegetables, add shredded chicken if desired.
 - rewarm soup.
 - matzo balls whisk rendered chicken fat or oil with eggs just until combined.
 - medium bowl toss matzo meal with salt.
 - wisk dry ingredients into eggs, stir in seltzer and parsley.
 - cover and refrigerate for 15 min.
 - in large pot, bring chicken stock to a boil.
 - divide sought into 12 pieces and roll each piece into a ball.
 - drop matzo balls into boiling stock, cover and simmer gently over low heat until cooked through, about 1 hr.
 - discard liquid.
 - matzo balls can be refrigerated over night, covered.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 pound chicken wings
- turnips
- 6.0 large eggs

 ### Assistant: The ingredients you'll need are:
- 1.0 pound chicken wings
- turnips
- 6.0 large eggs


You can follows these steps to make the recipe:
- bring 3 1/2 qts.
- of water to a boil in a large stockpot.
- add chicken, chicken parts, carrots, celery, parsnips, onions, turnips and parsley.
- simmer gently for 4 hrs.
- skimming occasionally.
- strain chicken broth into large saucepan and let cool completely.
- reserve 1/4 of carrots and parsnips for garnish.
- whole chicken can be reserved for other use.
- cut carrots and parsnips into 1/4 inch dice.
- cover and refrigerate broth and begs separately overnight or for 2 days.
- discard fat from chicken broth.
- warm over moderate heat and season w salt and pepper.
- add matzo balls and reserved diced vegetables, add shredded chicken if desired.
- rewarm soup.
- matzo balls whisk rendered chicken fat or oil with eggs just until combined.
- medium bowl toss matzo meal with salt.
- wisk dry ingredients into eggs, stir in seltzer and parsley.
- cover and refrigerate for 15 min.
- in large pot, bring chicken stock to a boil.
- divide sought into 12 pieces and roll each piece into a ball.
- drop matzo balls into boiling stock, cover and simmer gently over low heat until cooked through, about 1 hr.
- discard liquid.
- matzo balls can be refrigerated over night, covered.
- .

