br>Meanwhile to make the matzo balls, combine matzo meal, egg yolks, butter
nd ladle into bowls; add matzo balls and sprinkle with cilantro.
Place chicken, water, onions, leek, celery, salt and pepper in 8 to 10-quart Dutch oven.
Bring to boiling; reduce heat and simmer covered for 1 hour to 1 1/2 hours.
Add carrots and parsnips; simmer covered for 30 more minutes.
Remove chicken and refrigerate if you are not planning to use as main meal.
Lift vegetables from broth with slotted spoon, then strain broth. Return vegetables to broth.
Add parsley and dill if desired. Heat through and serve in bowls with Matzo Balls.
Serves 15.
ater or broth for firm matzo balls) to the eggs and stir
lend in bowl. Mix in matzo meal and leek mixture. Cover
emperature or warmer and add matzo balls; simmer for 5 minutes.
Matzo Balls:
In medium bowl, mix
our. Strain.
For the matzo balls:
Whisk together eggs, oil
mix well. Stir in the matzo meal, cover the bowl with
f all you make the matzo mixture because it has to
ell. Set aside.
Fold matzo meal into egg whites gently
For the matzo balls;.in a small or medium
To make the matzo balls, stir together eggs, butter and
ny fats.
For the Matzo Balls: Beat the eggs. Add seltzer
Mix in seltzer water. Add matzo meal and mix with a
pepper, and seltzer . Stir in matzo meal. Cover; refrigerate at least
ized mixing bowl.
Add matzo meal to the bowl with
ntil well blended. Combine the matzo meal and salt; lightly stir
nd ginger ale; stir in matzo meal.
Cover and chill
ngredients.
(For lighter, fluffier matzo balls, separate egg yolks from whites