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Authentic Chicken Soup with Matzo Balls
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This recipe requires some effort but the result is a soup like your grandmother from Ukraine (or wherever) made.

Serves: 8-10

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Ashkenazi Meat Soup
Rosh Hashana

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1 kosher chicken, quartered
1 large white onion
3 peeled carrots, sliced diagonally
1 large parsnip
2 large celery stalks, cut into thirds
1 bunch fresh dill

For the matzo balls
4 eggs
1/2 cup chicken broth
1 cup matzo meal
1/3 cup vegetable oil
1/2 tsp. salt
Dash of black pepper


  1. Wash and tie the dill with thread so it can be removed easily.
  2. Cut the onion and parsley into quarters, but not all the way through
  3. Pour hot water over the chicken to clean.
  4. Put the chicken into a 6 quart pot of water and bring to a boil. Skim the surface to keep broth clear.
  5. Add onion, parsnip, carrots, celery and dill and add water, if necessary, to cover.
  6. Lower heat and simmer for 1 hour. Skim chicken fat from surface (or strain) to keep broth clear. After soup is cooked set aside vegetables if you like, otherwise discard.
  7. To make the matzo balls: Beat the eggs with broth, oil salt and pepper until frothy. Gradually add matzo meal and stir. Cover and chill for one hour. Bring pot of 4 quarts water to boil. Then, with wet hands, take a tablespoon of batter and shape into a ball and gently drop into boiling water. Continue boiling, covered, over medium heat for 45 minutes.
  8. Add matzo balls to chicken broth and simmer for 15 minutes before serving.

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