Grandma's Matzo Ball Soup

FOR THE BROTH: Place the chicken legs into a tall soup pot and cover with cold water. Bring the water up to a boil over medium-high heat. Once the water comes to a boil, drain and discard the murky water. Cover the chicken legs again with cold water, and return to the heat. Add the celery, carrots, onions, rutabega, leeks, and garlic into the pot. Gently simmer for about 2 hours. Next, add in the parsley, dill, thyme, bay leaves, and peppercorns. Continue to gently simmer for another 2 hours. Add in Kosher salt to taste. Once you’re happy with your broth, remove the solids and strain the broth through a fine mesh sieve. Cool the broth, place into a sealed container, and refrigerate overnight. The next day, remove the hardened fat from the top. Heat up the soup in a pot on the stove when you’re ready to eat! FOR PRESENTING THE SOUP: Cook the Kosher egg noodles in boiling water until al dente. Meanwhile, prepare the matzo ball mix according to the package instructions (using eggs and vegetable oil). Form the mix into tiny balls, then cook them in salted boiling water according to package instructions. Heat up the broth in a pot on the stove. Once everything is ready, serve broth in bowls, add in the noodles and matzo balls. Garnish with thinly sliced carrots and sprigs of fresh dill. Enjoy!