Subj : Passover's Coming - 15
To   : All
From : Dave Drum
Date : Sun Apr 14 2024 12:50 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Matzo Ball Soup
Categories: Poultry, Breads, Vegetables, Herbs
     Yield: 26 Servings

     4 lb Broiler/fryer chicken
     1 lb Chicken wings
     6 qt Water
     3 lg Carrots; chopped
     2 md Parsnips; peeled, chopped
     1 md Turnip; peeled, chopped
     1 lg Onion; chopped
     1 bn Fresh dill sprigs
     1 bn Fresh parsley sprigs
 1 1/2 ts Whole peppercorns
     3 ts Salt

MMMMM------------------------MATZO BALLS-----------------------------
     5 oz Box matzo ball mix
     4 lg Eggs
   1/4 c  Safflower oil
   1/4 c  Rendered chicken fat
     2 tb Snipped fresh dill
     2 tb Minced fresh parsley
    10 c  Water

 Place chicken and wings in a stockpot; add water,
 vegetables, herbs and seasonings. Slowly bring to a
 boil. Reduce heat; simmer, covered, 1-2 hours.

 Remove chicken and wings and cool. Strain broth through
 a cheesecloth-lined colander; reserve vegetables. Skim
 fat. Remove meat from bones and cut into bite-sized
 pieces; discard bones. Return broth, vegetables and meat
 to pot. If using immediately, skim fat. Or cool broth,
 then refrigerate 8 hours or overnight; remove fat from
 surface before using. (Broth may be refrigerated up to 3
 days or frozen 4-6 months.)

 Meanwhile, in a large bowl, beat matzo ball mix, eggs,
 oil, chicken fat, dill and parsley until combined. Cover
 and refrigerate for at least 30 minutes.

 In another stockpot, bring water to a boil. Drop rounded
 tablespoonfuls of matzo ball dough into boiling water.
 Reduce heat; cover and simmer until a toothpick inserted
 into a matzo ball comes out clean (do not lift cover
 while simmering), 20-25 minutes.

 Carefully remove matzo balls from water with a slotted
 spoon; place 1 matzo ball in each soup bowl. Add soup.

 Shannon Sarna, South Orange, New Jersey

 Makes: 26 servings (6-1/2 quarts)

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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