Ingredients
10 cups water12 garlic cloves, peeled3 medium carrots, cut into chunks3 small turnips, peeled and cut into chunks2 medium onions, cut into wedges2 medium parsnips, peeled and cut into chunks1 medium leek (white portion only), sliced1/4 cup minced fresh parsley2 tablespoons snipped fresh dill1 teaspoon salt1 teaspoon pepper3/4 teaspoon ground turmericMATZO BALLS:3 large eggs, separated3 tablespoons water or chicken broth3 tablespoons rendered chicken fat1-1/2 teaspoons salt, divided3/4 cup matzo meal8 cups water
Preparation
For broth, in a stockpot, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
Meanwhile, in a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the water, chicken fat and 1/2 teaspoon salt. In another bowl, beat egg whites on high until stiff peaks form; fold into yolk mixture. Fold in matzo meal. Cover and refrigerate for at least 1 hour or until thickened.
In another stockpot, bring water to a boil; add remaining salt. Drop eight rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering).
Strain broth, discarding vegetables and seasonings. Carefully remove matzo balls from water with a slotted spoon; place one matzo ball in each soup bowl. Add broth.
