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Easy Recipes For Those Who Like To Cook and Bake

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Chicken Vegetable Matzo Ball Soup

Yum

by Nettie

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Chicken Matzo Ball and Vegetable Soup

Ingredients

Chicken Soup:

  • 1 (5 or 6 pound) baked chicken ( I used the leftovers from 2 baked chickens)
  • 2 large celery stalks with leaves, chopped
  • 2 large carrots, sliced in big chunks
  • 1 onion, quartered
  • 3 sprigs parsley
  • 3 sprigs fresh dill (or 1 teaspoon dried)
  • Salt and pepper, to taste

Matzoh Balls:

  • 4 eggs, lightly beaten
  • 4 tablespoons chicken fat (from the above soup)
  • 1 cup matzoh meal
  • 2 teaspoons salt
  • 1/4 cup cold water

Directions

Place baked chicken in a pot and cover with water. after cooking on medium heat for 45 minutes, drain liquid from pot, reserving liquid. Let chicken cool. After chicken has cooled, remove all bones and skin. Cut up chicken into bite sized pieces.Place chicken back into pot of liquid. Add celery, carrots, onion, herbs, salt and pepper. Set aside.

In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 cold water. Cover and refrigerate for at least 20 minutes. Form the matzoh dough into balls the size of walnuts. Bring the chicken and vegetables  to a boil. Lower heat, add the matzoh balls, cover, and cook for 20 minutes (don’t even peek!).

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HI THERE! I'm so glad you're here! I'm Nettie, a New England mom and wife, fueled by coffee and serious love for my family and food. Here you'll find all of my cravings, product reviews, and my family's best tried & true recipes. We have a lot of fun over on our Facebook Here and all of the best of the best pins are found here on PINTEREST. Be sure to also join my mailing list here where you'll get all of the newest posts in your inbox weekly. I look forward to "meeting" you! Nettie XXOO

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