Knaidel was the winning word in the National Spelling Bee this year. To honor the winner, HaDassah has let us use her Matzah Ball Soup recipe!

• 4 large KOL Foods chicken breasts (or dark smeat if you prefer)
• A whole bunch of celery, sliced
• About 8 large carrots, peeled and sliced, or a large bag of baby carrots (less work)
• 2 parsnips, peeled and sliced
• 2 large onions – diced or sliced
• Salt and Pepper to taste
• A decent amount of fresh chopped dill
• 3 bay leaves
• 2 quarts KOL Foods broth

Put all the ingredients into the enamel pot, cover with broth and top off with water. Boil till a rolling boil, and then simmer for a few hours until time to make the matzah balls (also called knaidels).

Matzah Balls

• 1/3 cup olive oil
• 1/3 cup cold water
• 2 eggs
• Pinch of salt
• Approx one cup of Matzah Meal

Mix all the ingredients together till you get a consistency of wet cement. Refrigerate for an hour. Boil up the soup to a rolling boil, form mixture into balls and drop in to soup gently. They will fluff up as they cook. Simmer for at least an hour.