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                      CHICKEN SOUP WITH MATZO BALLS

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Soups                            Jewish
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lg           Eggs
   1       lg           Egg white
     1/2   ts           Salt
     3/4   c            Matzo meal
   1       tb           Oil
   8       c            Homemade chicken broth
   2                    Parsnips, peeled & chopped
   1       lg           Carrot, peeled & chopped
   1                    Onion, chopped
   1       c            Broccoli florets
   1       c            Sliced mushrooms
   2       tb           Chopped fresh dill or
                        -parsley

  In a mixing bowl, whisk together eggs, egg white and
  salt. Whisk in matzo meal, oil and 3 T cold water.
  Cover and chill the mixture at least 1 hour or
  overnight.  In a large pot, bring chicken broth to a
  boil.  Add parsnips, carrots and onions, reduce the
  heat to medium-low and cook for 5 minutes. Gently roll
  the chilled matzo dough by level teaspoonfuls into
  balls, dropping them into the simmering broth as you
  work.  Cook the matzo balls, covered, for 15 minutes.
  Do not lift the lid; the broth must simmer rapidly
  to allow the matzo balls to expand properly.  Uncover
  the pot, add broccoli and mushrooms and simmer until
  the broccoli is just tender, 2 to 3 minutes. Ladle
  into bowls, sprinkle with dill or parsley and serve.
 


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