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Matzoh Ball Soup

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Soups & ste, Taste 1 Servings

INGREDIENTS

2 1/2 lb Chicken
1 lg Onion, studded with:
3 Cloves
2 Carrots, quartered
2 sm Stal celery, cut into 3-inch pieces
2 sm Leeks, split lengthwise
1 Parsley root, trimmed
2 Parsnips, quartered
1 Sprig fresh thyme or 1 teaspoon dried
6 Parsley sprigs
Salt to taste
2 lg Eggs, beaten lightly
3 tb Seltzer
2 tb Rendered chicken fat, melted
1/4 ts Kosher salt
1/4 ts Black pepper
1/2 c Matzoh Meal

INSTRUCTIONS

MATZOH BALLS
Place chicken in a large soup pot. Cover with water and bring to a boil.
Lower the heat to a simmer and skim as needed. Simmer 10 minutes and add
vegetables and herbs. Bring back to a boil and simmer , partially covered,
for 1 1/2 hours. Strain, removing fat from surface, and reduce to 6 cups,
to concentrate flavor.
In a bowl mix the eggs, seltzer, chicken fat, salt and pepper. Gradually
stir in the matzoh meal until everything is well combined. Chill, covered,
in the refrigerator for at least 4 hours and up to 8 hours
Bring a pot of salted water to a boil and using cool, wet hands, shape the
matzoh mixture into eight balls about 1 1/2-inches in diameter. Reduce the
heat to simmering and gently add the matzoh balls . Cover the pot and poach
the matzoh balls in the barely simmering water for 25 minutes.
Add matzoh balls to soup and serve.
>From Taste Show # 4848
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #530 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997

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