Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Chicken 11

Print this Recipe    Chicken 11

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.