boil in a large soup pot; stir shredded chicken meat
To make the matzo ball dough using a food processor
Mix in seltzer water. Add matzo meal and mix with a
o a boil.
Break matzo crackers into small pieces, and
ll you make the matzo mixture because it has to
For the stock the best results come from the chicken
\" pieces; set aside. To soup add celery, onion, garlic, and
To make the matzo balls, stir together eggs, butter
For the matzo balls;.in a small or
Cook chicken in chicken broth for 1 hour.
Add carrots, onion, celery, and mushrooms.
Simmer 1 hour more.
Last 45 minutes of chicken cooking mix all ingredients for matzo balls put in refrigerator covered.
Pull out chicken and debone, adding meat back into soup. You can save some for chicken salad if you wish.
Make matzo balls and drop in boiling liquid.
Put in herbs and season to taste; cover for 20 minutes.
In large pot, boil 2 quarts water.
Add in order the broth, potatoes, carrots and onions.
Let cook at boiling.
Combine eggs and oil; beat well.
Add matzo meal and stir well.
Refrigerate matzo mixture for at least 15 minutes, then take teaspoon size portions of matzo meal, roll into balls and drop into broth. Reduce to simmer for 30 minutes or until balls are fluffy and veggies are tender.
Add peas and butter.
Serve hot with rolls or cornbread.
In a small bowl, mix eggs with the melted butter or margarine. Stir in matzo meal, parsley, salt, pepper, and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
Bring chicken broth and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 30 to 40 minutes.
arge airtight plastic container).
Soup Directions:
Sort and wash
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Matzo Balls:
In medium bowl,
Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
ater or broth for firm matzo balls) to the eggs and
nto pot.
Place the soup greens, which are the tops
n the thyme, salt, pepper, soup mix (To taste) and parsley
Lightly oil a 2 quart glass round baking dish.
Stir together undrained spinach, parmesan cheese and matzo ball mix. Add oil and mix lightly.
Beat in eggs thoroughly, one at a time.
Place mixture in baking dish, smooth top lightly, and cover dish tightly with aluminum foil.
Bake at 350 degrees for 50 minutes. Then uncover the dish and sprinkle shredded cheese on top.
Bake uncovered 5-10 minutes more or until cheese is melted.