Sephardi Chicken Soup - Kosher.com

Ingredients

• 3–4 chicken bottoms
• 6 quarts (5 and 1/2 liters) water
• 5 tablespoons Gefen Olive Oil
• 1 onion, diced
• 6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
• 1 zucchini, cut into 1/2-inch half-circles
• 3 medium carrots, cut into 1/4-inch rounds
• 5 stalks celery, sliced
• 5 red potatoes, cubed
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon granulated garlic
• 2 tablespoons chicken soup mix
• 1 teaspoon ground turmeric, such as Pereg (for that beautiful golden color)
• 1/2 teaspoon dried dill
• 1/4 teaspoon ground coriander
• 1 package matzah ball mix, prepared according to package directions
• 4 cubes Dorot Gardens Frozen Cilantro
• 3 cubes Dorot Gardens Frozen Parsley