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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Soup with Matzoh Balls Recipe

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This recipe for Chicken Soup with Matzoh Balls is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large chicken
1 large onion
1 tbsp. salt
1 tbsp. peppercorns
2 large carrots

2 peeled carrots, sliced
2 stalks of celery, sliced

Matzoh Ball Mix
1/2 tsp dill
1/2 tsp celery salt
Directions:
Directions:
Rinse chicken, removing innards. Put in stock pot, with salt, pepper, carrots, onions and waterto cover. Bring to a boil, then simmer 2 hours, or till chicken falls apart and broth has a good flavor.

Strain broth through cheesecloth into a new pot.

Pick through chicken when it cools.

You can dice it and make chicken bbq with part of the chicken; use the rest in the soup.

Add carrots and celery to broth. Simmer till veggies are tender. Adjust seasoning to taste.

To make matzoh balls - follow Maneschewitz box recipe, except, add 1/2 tsp dill and 1/2 tsp celery salt to the ingredients.
Number Of Servings:
Number Of Servings:
6-8 servings
Personal Notes:
Personal Notes:
I am not ashamed to admit it. I make the very best Matzoh ball soup I've ever had. Fluffy matzoh balls and a wonderful soup.

It will cure whatever ails you!

 

 

 

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