*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Sunday, June 24, 2018 6:50 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Jewish » Ashkenazic chicken soup & matzo balls with fresh dill
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Ashkenazic chicken soup & matzo balls with fresh dill recipe to your favorite Save to favorite   Discuss Ashkenazic chicken soup & matzo balls with fresh dill recipe Write a comment   Print Ashkenazic chicken soup & matzo balls with fresh dill recipe Print this recipe   Email Ashkenazic chicken soup & matzo balls with fresh dill recipe to friend Email this recipe
  Ashkenazic chicken soup & matzo balls with fresh dill
  Category: Jewish
  Author: jsaon
  Date: 1/1/2007
  Hits: 350
Ingredients:
Ingredients:

2 lb Chicken wings or drumsticks
9 c Cold water
1 lg Onion, peeled
1 lg Carrot, peeled
1 sm Parsnip, peeled (opt)
2 Celery stalks, including
-leafy tops
5 Parsley sprigs
3 Dill sprigs
Salt
Pepper
1 T Snipped fresh dill
2 lg Eggs
2 T Vegetable oil
1/2 c Matzo meal
1/2 t Salt
2 T Water or chicken soup
2 qt Salted water for simmering

Instructions:
Combine chicken wings, water, onion, carrot, parsnip, celery, parsley and dill sprigs, and pinch of salt to a large saucepan and bring to a boil. Partly cover and simmer 2 hours, skimming occasionally. Skim off excess fat. (Chicken soup can be kept 3 days in refrigerator or can be frozen; reheat before serving.)
Make matzo balls: In a medium bowl, lightly beat eggs with oil. Add matzo meal, salt and stir until smooth. Stir in water, then let mixture stand for 20 minutes so matzo meal absorbs liquid.

Bring salted water to a boil. With wet hands, roll about 1 teaspoon of matzo ball mixture between your palms into a ball; mixture will be very soft. Set balls on a plate. With a rubber spatula, carefully slide balls into boiling water. Cover and simmer over low heat for about 30 minutes or until firm. Cover and keep warm until ready to serve. (Matzo balls can be kept 2 days in their cooking liquid in a covered container in refrigerator; reheat gently in cooking liquid or in soup.)

To serve soup, remove chicken wings, onion, celery, parsnip, parsley and dill sprigs. Take meat off bones and add to soup; or reserve for other uses. Add pepper to soup, stir in snipped dill and taste soup for seasoning. Slice carrot and add a few slices to each bowl. With a slotted spoon, add a few matzo balls. Serve hot.

Rate this recipe:  
Featured Recipe
» Forgotten Cookies (M_C-Tx)
Category: Cookies
Hits: 169
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com