| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Meat |
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions, sliced |
| 2 |
|
Carrots, sliced |
| 1 |
|
Stalk celery, cut up |
| 4 |
c |
Water |
| 2 |
|
Eggs |
|
|
Pepper to taste |
| 4 |
|
Boned chicken breasts |
|
|
Bones from chicken breasts |
| 1/2 |
c |
Cold water |
| 1/2 |
c |
Matzo meal |
| 2 |
md |
Onions, chopped fine |
|
5 |
Ma, r 1997 |
INSTRUCTIONS
I hope you enjoy these they are my grandmother's I have never made them,
but I have had them, when I was a child. Naomi Sanders
Put sliced onions, sliced carrots, celery, chicken bones, salt, a little
pepper and 4 cups water into large saucepan. Bring mixture to a boil. Then
reduce heat to simmer. Cover and cook broth while you prepare chicken.
Cut up chicken breasts and chop them well with 2 chopped onions. Add eggs
and continue to chop as you gradually add water and matzo meal alternately.
Season mixture with salt and pepper to taste. Remove and discard chicken
bones from broth. Bring broth to rolling boil. Dampen hands and form
chicken mixture into patties or balls and drop into boiling stock. Reduce
heat to simmer. Cover pot and allow to simmer an hour or so. Posted to
JEWISH-FOOD digest V97 #075 by XXAZ71A@prodigy.com (MRS NAOMI R SANDERS) on
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