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Matzo Ball Soup

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Matzo Ball Soup

Ingredients

  • 3 1/2 to 4 1/2 pounds chicken necks, backs and wings
  • 3 celery ribs, cut into big chunks
  • 3 carrots, scrubbed and cut into big chunks
  • 2 parsnips, scrubbed and cut into big chunks
  • 2 onions, unpeeled and quartered
  • 1 head garlic, cut horizontally in half
  • 1 turkish or 1/2 california bay leaf
  • 1 tablespoon black peppercorns
  • 1 tablespoon kosher salt
  • 4 quarts cold water
  • any vegetables you have stashed in your stock bag (described above)
  • 1/2 cup matzo meal
  • 2 eggs, lightly beaten
  • 2 tablespoons reserved chicken fat or vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chicken stock or seltzer (which both of our mothers swear by for making the balls extra light)
  • 2 to 3 quarts prepared chicken stock (recipe above)
  • 1 carrot, thinly sliced
  • a few sprigs of dill
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Published 2014-09-09 13:14:18 (2 years ago).

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