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Chicken Soup
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Recipe calls for matzo balls. As a variation, you can use egg noodles in place of matzo balls.

Serves: 8-10

Prep Time:
Cook Time:
Total Time:

Ashkenazi Meat Soup

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1 whole cut up chicken
2 celery stalks with leaves, chopped large
2 carrots, chopped large
1 large onion, cut in half
2 cloves garlic
sprig of fresh dill (or 1/2 tsp. dry)
2 tsp. salt
6 whole pepper corns
1 bay leaf
1 parsnip, peeled
2 parsley sprigs

For matzo balls
2 tsp oil
2 eggs
1/2 cup matzo meal
2 tsp. salt
Pepper to taste
2 tbl. soup stock


  1. Put chicken in a large soup pot and cover with cold water. Add vegetables and spices. Simmer over medium heat for two hours, covered. Skim the foam that comes to the top. Remove the chicken and strain. Adjust seasonings as required.
  2. To make matzo balls: mix oil, eggs, matzo meal, 1 tsp. salt, pepper and stock and refrigerate 1/2 hour. In a pot, bring 1-1/2 quarts of water and 1 tsp. salt to boil. With wet hands make small walnut sized balls and gently drop into boiling water. Cover and cook for 30 minutes.
  3. Add matzo balls to soup for last 15 minutes of cook time.

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