Chicken Soup with Matzo Balls

Title:
Chicken Soup with Matzo Balls

Yield:
10 Cups

Categories:
Soups,
Jewish,
Poultry




Ingredients:





     2 lg Eggs


     1 lg Egg white


   1/2 ts Salt


   3/4 c  Matzo meal


     1 tb Oil


     8 c  Homemade chicken broth


     2    Parsnips, peeled & chopped


     1 lg Carrot, peeled & chopped


     1    Onion, chopped


     1 c  Broccoli florets


     1 c  Sliced mushrooms


     2 tb Chopped fresh dill or


          -parsley






 In a mixing bowl, whisk together eggs, egg white and


 salt. Whisk in matzo meal, oil and 3 T cold water.


 Cover and chill the mixture at least 1 hour or


 overnight.  In a large pot, bring chicken broth to a


 boil.  Add parsnips, carrots and onions, reduce the


 heat to medium-low and cook for 5 minutes. Gently roll


 the chilled matzo dough by level teaspoonfuls into


 balls, dropping them into the simmering broth as you


 work.  Cook the matzo balls, covered, for 15 minutes.


 Do not lift the lid; the broth must simmer rapidly


 to allow the matzo balls to expand properly.  Uncover


 the pot, add broccoli and mushrooms and simmer until


 the broccoli is just tender, 2 to 3 minutes. Ladle


 into bowls, sprinkle with dill or parsley and serve.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini