• Cooking Time: 180
  • Servings: 6
  • Preparation Time: 20


The following recipe is from Somebody’s Mother’s mother and grandmother because let’s face it, there should be a more palatable option than eating that dreadful fish en gelee out of a jar.


  • 3-4 lb stewing chicken
  • 3-4 qts water
  • 1 tbs salt
  • 2 stalks celery
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg
  • 1 whole onion


  • Cover the chicken with water and let come to a boil. Cover; simmer slowly 3 or more hours, add the vegetables, boil 1 hour longer, strain, remove fat and add seasoning to taste. Let cool in broth. Serve soup hot adding matzo balls just before serving.

Categories: Passover  Soup 

Author Credit: Somebody's Mother's Chocolate Sauce

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