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Chicken Soup
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This recipe does not include directions for making matza balls but you can easily find recipes for matza/matzo balls (or ‘knaidlach’) on this site.

Serves: 6-8

Prep Time:
Cook Time:
Total Time:

Ashkenazi Meat Soup
Rosh Hashana

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3 1/2 pounds chicken
1 large onion, chopped
2 stalks celery, sliced
2 large carrots, sliced
1 parsnip
4 cloves garlic, chopped
5 peppercorns
1/3 cup vermouth (optional)
1/3 cup dry sherry (optional)
Bullion (optional)
Olive oil


  1. Sauté onions and garlic in the bottom of a large pot with a little olive oil until soft.
  2. Add chicken to pot with enough water just to cover. Bring to a boil. After 10 minutes skim off any fat.
  3. Add all other ingredients and simmer for two hours.
  4. Add salt to taste - chicken soup often requires extra salt to bring out additional flavor. If you desire a richer broth, add bullion.
  5. If made ahead of time, chill soup in pot overnight, and skim fat off top in the morning
  6. When ready to serve, drop matzoh balls into warm soup and cook another 5-10 minutes.

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