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Jewish Chicken Soup with Matzo Balls

2 large eggs
1 large egg white
1/2 tsp salt
3/4 cup matzo meal
1 Tbsp oil
8 cup homemade chicken broth
2 parsnips, peeled and chopped
1 large carrot, peeled and chopped
1 onion, chopped
1 cup broccoli florets
1 cup sliced mushrooms
2 Tbsp chopped fresh dill or parsley

In a mixing bowl, whisk together eggs, egg white and salt. Whisk
in matzo meal, oil and 3 Tbsp cold water. Cover and chill the
mixture at least 1 hour or overnight. In a large pot, bring chicken
broth to a boil. Add parsnips, carrots and onions, reduce the heat
to medium-low and cook for 5 minutes. Gently roll the chilled matzo
dough by level teaspoonfuls into balls, dropping them into the
simmering broth as you work. Cook the matzo balls, covered, for
15 minutes. Do not lift the lid; the broth must simmer rapidly to
allow the matzo balls to expand properly. Uncover the pot, add
broccoli and mushrooms and simmer until the broccoli is just tender,
2 to 3 minutes. Ladle into bowls, sprinkle with dill or parsley
and serve.


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