Lemon Chicken Soup with Dumplings

Directions

• Step 1 Preheat oven to 425 degrees F.
• Step 2 Arrange first 4 ingredients on a jelly-roll pan.
• Step 3 Bake at 425 degrees F. for 45 minutes or until browned.
• Step 4 Combine chicken mixture, 12 cups water, and bay leaf in a stockpot over high heat.
• Step 5 Bring to a boil.
• Step 6 Reduce heat to low, and simmer gently for 2 hours, skimming fat and foam from surface occasionally.
• Step 7 Strain stock through a fine sieve into a large bowl.
• Step 8 Discard solids.
• Step 9 Skim fat from surface of stock.
• Step 10 Discard fat.
• Step 11 Return stock to pan.
• Step 12 Stir in turmeric and 1/2 teaspoon salt.
• Step 13 Combine remaining 1/4 teaspoon salt, matzo meal, and the next 5 ingredients (through pepper).
• Step 14 Add 2 eggs.
• Step 15 Stir until combined.
• Step 16 Cover and refrigerate for 30 minutes.
• Step 17 With moist hands, shape the mixture into 24 (1-inch) balls.
• Step 18 Bring stock to a simmer (do not boil).
• Step 19 Add dumplings to stock, and cook for 15 minutes.
• Step 20 Add chicken, and continue cooking 15 minutes or until chicken is done.
• Step 21 Remove pan from heat.
• Step 22 Remove chicken from stock, and let stand for 5 minutes.
• Step 23 Cut chicken into thin slices.
• Step 24 Return to pan.
• Step 25 Remove 1 cup hot broth mixture.
• Step 26 Place remaining 1 egg in a medium bowl.
• Step 27 Gradually add 1 cup hot broth mixture to egg, stirring constantly with a whisk.
• Step 28 Slowly pour beaten egg mixture into pan, stirring constantly with a whisk.
• Step 29 Stir in lemon juice, and sprinkle with dill.