CHICKEN VEGETABLE SOUP WITH MATZO BALLS

 

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Ingredients

  • * 2 large eggs
  • * 1 egg white
  • * 1/2 teaspoon salt
  • * 3/4 cup matzo meal
  • * 1 tablespoon oil -- preferably canola
  • * 8 cups chicken broth -- homemade
  • * 2 medium parsnips -- peeled and chopped
  • * 1 large carrot -- peeled and chopped
  • * 1 medium onion -- chopped
  • * 1 cup broccoli flowerets
  • * 1 cup mushrooms -- sliced
  • * 2 tablespoons chopped fresh dill -- or parsley

Directions

  • In a mixing bowl, whisk together eggs, egg white and salt. Whisk in matzo meal, oil and 3 tablespoons 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 spoonfuls 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.

Notes

Categories: Jewish 
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