• 66554fe2025ea9e91ef4e29583a84d4b

Cohen Chicken Matzah Ball Soup

For a main dish, remove the meat from the bones, cube the meat, and return it to the broth with the vegetables.

Prep
Cook
Serves 15people
Ingredients
4-5
lb stewing chicken
2 1/2
qt water
2
onions, cut up
1
leek, sliced
3
stalks celery, sliced
1
tbsp salt
1/4
tsp pepper
2
carrots, sliced
2
parsnips, sliced
4-5
parsley sprigs
4
fresh dill heads or 1/4 tsp dried dillweed (optional)
1
recipe Matzah Balls
Directions
1.
Place chicken in 8-10 quart dutch oven
2.
Add water, onions, leek, celery, salt and pepper
3.
Bring to a boil
4.
Reduce heat; simmer, covered 1 1/2 hours or until chicken is almost tender.
5.
Add carrots and parsnips; simmer, covered 30 minutes more or until chicken and vegetables are tender.
6.
Remove chicken (can refrigerate meat for another use)
7.
Lift vegetables from broth with slotted spoon.
8.
Strain broth.
9.
Return vegetables to broth.
10.
Add parsley and dill, if desired.
11.
Heat through.
12.
Serve in bowl with Matzah Balls.

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