MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bertha's Matzo Balls
Categories: Poultry, Vegetables, Herbs, Breads
Yield: 5 Servings
MMMMM----------------------------SOUP---------------------------------
5 lb Chicken; in quarters
3 Celery ribs; chopped
1 lg Onion; quartered
1 Parsnip; chopped
1 Turnip or parsley Root;
- chopped
4 Carrots; chopped
Salt & white pepper
1 Fresh parsley sprig
1 Fresh dill sprig
MMMMM------------------------MATZO BALLS-----------------------------
4 lg Eggs; lightly beaten
1 c Oil
1 ts Salt
Fresh ground pepper
2 c Matzo meal
MAKE THE SOUP: Bring chicken and 4 quarts cold water to
a boil over medium-high heat. Remove foam with a slotted
spoon as it rises to the top. Reduce heat, cover, and
simmer 1 hour.
Add celery and next 6 ingredients. Tie parsley and dill
sprigs together, and add to soup. Cover and simmer 2
more hours or until chicken is tender.
Remove chicken, and let cool. Skim fat. Remove chicken
from bones, and return meat to soup.
MAKE THE MATZO BALLS: Combine first 4 ingredients and
1/4 cup cold water in medium bowl. Add matzo meal, and
mix thoroughly. Chill 1 hour.
Wet hands, and shape matzo mixture into 1 1/4-inch
balls. (They will double in size when cooked.) Chill
matzo balls 20 minutes.
Bring a large pot of salted water to a boil. Add matzo
balls gently to boiling water, reduce heat, and simmer
20 minutes.
Remove matzo balls and add to soup. Serve
Yield: Makes 19 matzo balls
RECIPE FROM:
http://appetizer.betterrecipes.com
Uncle Dirty Dave's Archives
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