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CHICKEN MATZO BALL SOUP Recipe

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This recipe for CHICKEN MATZO BALL SOUP, by , is from The T.E.A.M. Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Faucette
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 large fat chicken (oven stuffer)
2 large onions
1 large package celery
6 large carrots
1 small bunch dill
salt and pepper
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Matzo Balls:

2 Tbsp. melted
2 large eggs, slightly beaten
1/2 cup matzo meal
1 tsp. salt
2 Tbsp soup stock or water

Directions:
Directions:
Cover chicken with water; bring to boil. Cook until chicken is completely done. If you need more "taste" add caramel chicken soup mix. Strain off to get liquid. P.S. The chicken and carrots are delicious- don't throw away- eat while hot.
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Blend fat and eggs together. Add matzo and salt mixture to the fat and egg mixture, blend well. Add soup stock or water and mix until uniform. Cover bowl and place in the refrigerator for 15 minutes or longer. Using a 2 or 3-quart pot bring 1 1/2 quarts slightly salted water to a brisk boil. Reduce heat and drop ball (2 Inch in diameter into water. Cover pot and cook 30-40 minutes. Have soup at room temperature or warmer. Remove the matzo ball from water and place in soup. When ready to serve allow soup to simmer about 5 minutes.

Number Of Servings:
Number Of Servings:
6

 

 

 

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