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Recipe Name: Ashkenazic Chicken Soup And Matzo Balls With Fresh Dill Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 8

2 Pound(s) Chicken wings or drumsticks
9 Cup(s) Cold water
1 Onion, peeled
1 Carrot, peeled
1 Parsnip, peeled opt
2 Celery stalks, including
leafy tops
5 Parsley sprigs
3 Dill sprigs
1 Tablespoon(s) Snipped fresh dill
2 Eggs
2 Tablespoon(s) Vegetable oil
1/2 Cup(s) Matzo meal
2 Tablespoon(s) Water or chicken soup
2 Quart(s) Salted water for simmering
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest
Mike Orchekowski. File

Nutrition (calculated from recipe ingredients)
Calories: 64
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 46.5mg
Sodium: 227.8mg
Potassium: 120.8mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 1.5g
Protein: 2.1g

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