"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Soup with Matzoh Balls Recipe

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This recipe for Chicken Soup with Matzoh Balls, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Privot
Added: Friday, January 9, 2009


1 large chicken
1 large onion
1 garlic cloves
2 tsp salt
1/2 tsp 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

Rinse chicken, removing innards. Put in stock pot, cover with water. Add carrots, onion, garlic, salt and peppercorns. Bring to a boil, then simmer 2 hours, or till chicken falls apart and broth has 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. Simmer till veggies are tender. Adjust seasoning to taste.

To make matzoh balls - follow box recipe, except, add dill and celery salt to the ingredients.

Number Of Servings:
Number Of Servings:
6-8 servings




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