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Chicken Soup with Matza Balls
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The broth in this soup is wonderful!

Serves: 6

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Ashkenazi Meat Soup

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3 large eggs, separated
Salt and ground black pepper to taste
2 tbl. fresh parsley, chopped
2 tbl. chicken fat (schmaltz)
1/3 cup water
8 cups chicken broth
1/2 carrots, chopped
1/2 celery, sliced
1 cup onions, chopped
3/4 cup matza meal


  1. In a bowl, mix the egg yolks, salt, pepper, chopped parsley, schmaltz, and water.
  2. Whisk the egg whites until stiff, and fold into the yolk mixture.
  3. Mix into the matza meal, and chill covered for 3 hours.
  4. Shape about a dozen matza balls. Use wet hands to keep the balls from sticking.
  5. Sauté the carrots, onions, and celery, and then add the chicken broth.
  6. Bring to a gentle boil and add the matza balls.
  7. Cook at a low simmer for about 30 minutes until tender.

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