"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Green Chili Matzo Ball Soup Recipe

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This recipe for Green Chili Matzo Ball Soup, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Apple - Public Works
Added: Wednesday, February 28, 2007


1 4.5 oz pkg Manischewitz Matzo Ball & Soup Mix
2 eggs (or egg beaters)
2 tbsp vegetable oil
2 1/2 qts cold water
chicken or turkey, cooked and diced
1 small can diced green chili, drained well
3-4 cloves garlic, crushed
1 onion, diced
vegetables (fresh or frozen), as desired

In a small bowl, blend the eggs and 2 tbsp of vegetable oil. Add the matzo ball mix and stir with a fork until evenly mixed. Stir in green chili and garlic. Refrigerate for 15-20 minutes.

In large saucepan, add soup mix to 2 1/2 qts water and bring to a boil Add vegetables and diced chicken and return to a boil.

Wet hands and form matzo ball mixture into 1 inch balls. Drop into boiling soup; cover tightly; reduce heat and simmer for 20 minutes.




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