br>Meanwhile to make the matzo balls, combine matzo meal, egg yolks, butter
ssible. i basically used the recipe on the manischewitz box container
>Have soup at room temperature or warmer and add matzo balls; simmer
\" pieces; set aside. To soup add celery, onion, garlic, and
To make the matzo balls, stir together eggs, butter and
Mix in seltzer water. Add matzo meal and mix with a
lend in bowl. Mix in matzo meal and leek mixture. Cover
ny fats.
For the Matzo Balls: Beat the eggs. Add seltzer
Matzo Balls:
In medium bowl, mix
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.
To make the soup on the stovetop, combine chicken,
For the matzo balls;.in a small or medium
ater or broth for firm matzo balls) to the eggs and stir
our. Strain.
For the matzo balls:
Whisk together eggs, oil
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.
To make the matzo ball dough using a food
ell. Set aside.
Fold matzo meal into egg whites gently
about 30 minutes.
Puree soup in small batches in blender
ized mixing bowl.
Add matzo meal to the bowl with
boil in a large soup pot; stir shredded chicken meat