Lemon chicken soup with dumplings

-Cooking Light, Apr 2011

Make stock (or use instant):
Preheat oven to 425. Bake 2 lb chicken bones, 2 lg carrots, 2 celery stalks, 1 lg onion (halved) until browned (about '45).
Combine all with 3 qts water and bay leaf in stockpt. Bring to boil. Reduce heat and simmer gently 2 hrs. Strain, refrigerate, skim top. Add 1 t turmeric and 1/2 t salt.

Combine 1/4 t salt, 2/3 c matzo meal, 1 T chopped parsley, 2 T canola oil, 2 T water, 2 t grated lemon rind, .25 t black pepper, 2 lg beaten eggs. Cover and chill for 30'. Meanwhile, bring stock to simmer.

Moisten hands. Shape mixture into 1-inch balls and cook these dumplings in stock for 15 minutes. Add 1/2 lb chicken meat and cook 15' or until chicken is done. Cut chicken into thin slices.

Slowly add 1 cup hot stock to 1 egg, stirring constantly. Pour mixture slowly into soup. Add 2 T lemon juice and sprinkle with dill.