|Canna-Olive Oil||3 tbs|
|Matzo Meal||1 cup|
|Baking Powder||2 tsp|
|Soda Water||4 tbs|
|Sliced Celery||1 cup|
|Diced Spanish Onion||1|
|Sprigs Fresh Dill||4|
|Black Peppercorns||2 tsp|
|Kosher Salt||1 tsp|
Fill a large soup pot with 10 cups of water.
Place the chicken, beef bone (if using), carrots, celery, celery root, parsnip, turnip, onion, and dill in a soup sock or wrap and tie in cheesecloth. Add bay leaf, turmeric, peppercorns, cloves, and salt. Bring to a boil, then reduce heat and simmer for 1 hour.
Remove the chicken and set aside and remove the vegetables and discard.
Make Potzo Balls: In a medium bowl, mix together the matzo meal, baking powder, salt, and pepper.
In another bowl, whisk together eggs, canna–olive oil mixture, and soda water.
Add dry ingredients to the wet ingredients and mix well, cover and refrigerate for 30minutes
Bring the soup to a boil. Using an ice cream scoop for uniformity, drop matzo balls into the simmering soup. Add the reserved vegetables, reduce heat, and simmer for 30 minutes.
Shred the chicken and place it into serving bowls. Add the broth and potzo balls and serve immediately.