Steve Greene's Jewish Chicken soup recipe

large pot of water...3/4 full
1 cut up chicken, skinned
1 lb. Short Ribs
4 stalks celery
1 medium whole onion
1 medium turnip or rudibager
1 bunch carrots, cut
when water boils, then simmer for 1hr, 15 mins, to 1 hr and a half, covered.
IMPORTANT! after everything is in pot, lay 2 bunches of fresh dill
sprigs across the top.Discar after soup is finished.
When serving, you can serve the meats & carrots in with the soup.
You can also boil angel hair pasta or thin egg noodles in the broth in a
separate pot & serve in the soup.
Also, you can buy matzah ball mix (available in most
supermarkets)...instructions on the box...I like this the best.
Enjoy!