| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 3 |
qt |
Chicken stock |
| 2 |
|
Onions; diced |
| 2 |
|
Stalks celery; diced |
| 2 |
|
Carrots; diced |
| 2 |
|
Eggs |
| 2 |
tb |
Salad oil |
| 1 |
pk |
Matzo ball mix |
INSTRUCTIONS
In one stock pot, boil vegetables in soup stock. In another pot, bring 2
quarts water to boil. In a medium bowl, beat eggs and oil together. Add
matzo ball mix, combine and let cool 1/2 hour. Roll matzo balls and drop in
boiling water. Cover and reduce heat to simmer 20 minutes. Drain and serve
in soup. Garnish with dill.
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Converted by MM_Buster v2.0l.
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