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Matzo Ball Soup Recipe

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This recipe for Matzo Ball Soup, by , is from The Garrison Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheri Peter


1 broiler-fryer chicken(3 1/2 to 4 pounds), cut up
2 quarts of water
6 carrots, cut in half lengthwise, then into 2 in. pieces
1 large onion, peeled
2 celery ribs, cut in half
2 sprigs fresh dill
1 can( 49 ounces) chicken broth
2 teaspoons salt
teaspoons pepper
2 cups cooked noodles


2 eggs 1 cup matzo meal
2 tablespoons oil 3 tablespoons minced fresh parsley
2 teaspoons salt Dash pepper
to 1 cup cold water

Place chicken and water in an 8-qt. soup kettle. Cover and bring to a boil. skim fat. Add carrots, onion and celery. Fold dill in half and wrap many times with kitchen string; add to soup. Bring to boil. Reduce heat to medium-low; cover but keep lid ajar and simmer for 2 hours.
Meanwhile, combine all ingredients except water and mix in medium bowl. Add enough water to make a thick pancake like batter. Refrigerate for 2 hours(mixture thickens as it stands).
Remove and discard onion, celery and dill from broth. Remove chicken and allow to cool; debone and cut into chunks. Skim fat from broth. Return chicken to kettle. Add canned broth, salt and pepper; bring to a boil. Reduce heat and cover and simmer.
To complete matzo balls bring 4 qt. water to a boil in a 5 qt. Dutch oven. With very wet hands, form heaping teaspoonfuls of batter into balls. If mixture is too thin, stir in 1-2 tablespoons matzo meal. Drop balls into boiling water. They will sink when dropped but will rise in a few minutes.) Cool for 10 minutes. Remove with slotted spoon and add to simmering soup. Add noodles; heat through. Makes 18 servings.




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