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Matzo Ball Soup 2020-04-01 https://www.metro.ca/userfiles/image/recipes/soupe-boules-matzo-11228.jpg PT30M PT4H00M PT4H30M

Chicken SoupIn a large soup pot, place the chicken bones and turkey leg, fill with water and boil until you see a lot of the fat and toxins rise to the top.Dump out the dirty water, rinse off the meat and then place back into pot.Add in the carrots, onions, celery, parsnip, and fresh herbs.Fill the pot with enough water to cover all the ingredients and reach the top without overflowing.Add in the chicken soup powder and pepper.Bring pot to a boil, then lower to a simmer and leave covered for 2 hours.Once complete, strain all the broth out of the pot. Keep some carrots and/or turkey to cut up into the soup.Serve with noodles and/or matzo balls.Enjoy!Matzo BallsIn a large bowl, empty the contents of the matzo ball mix. Follow the directions on the box- usually says to add eggs and oil.Add in ½ tsp baking powder and fresh dill.Place mix in fridge for a minimum of 30 minutes (this is what helps you get a fluffy ball).Boil water in a large saucepan. Once it comes to a boil, scoop out about a ½ tbsp of matzo ball batter. Roll into a ball and drop into the water. Complete until all balls are formed.Cover and let boil for 20-30 minutes until matzo balls cooked through and fluffy.Source: Metro

8-10 Metro

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chicken soup 4 carcasse (chicken bones) 1 turkey leg 3 - 4 carrots, peeled 2 onion peeled and cut in half 3 celery cut in half 2 - 3 parsnip peeled 1 fresh parsley and/or dill tied together with a string 4 tablespoon (60 ml) chicken soup powder To taste ground pepper Matzo balls 1 pkg matzo balls mix 2 eggs 2 tablespoon (30 ml) vegetable oil (follow box directions) 1/2 teaspoon (2,5 ml) baking powder 1 tablespoon (15 ml) dill

Matzo Ball Soup

Rate this recipe

0 Vote

8-10

Soup

0:30

Preparation

4:00

COOKING

4:30

TOTAL TIME

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Ingredients

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chicken soup

4

carcasse (chicken bones)

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EXTRA LEAN, 454 g

1

turkey leg

3 - 4

carrots, peeled

2

onion peeled and cut in half

3

celery cut in half

2 - 3

parsnip peeled

1

fresh parsley and/or dill tied together with a string

4 tablespoon
(60 ml)
chicken soup powder

To taste

ground pepper

Matzo balls

1 pkg

matzo balls mix

2

eggs

2 tablespoon
(30 ml)
vegetable oil (follow box directions)

1/2 teaspoon
(2,5 ml)
baking powder

1 tablespoon
(15 ml)
dill

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Preparation

Chicken Soup

In a large soup pot, place the chicken bones and turkey leg, fill with water and boil until you see a lot of the fat and toxins rise to the top.

Dump out the dirty water, rinse off the meat and then place back into pot.

Add in the carrots, onions, celery, parsnip, and fresh herbs.

Fill the pot with enough water to cover all the ingredients and reach the top without overflowing.

Add in the chicken soup powder and pepper.

Bring pot to a boil, then lower to a simmer and leave covered for 2 hours.

Once complete, strain all the broth out of the pot. Keep some carrots and/or turkey to cut up into the soup.

Serve with noodles and/or matzo balls.

Enjoy!

Matzo Balls

In a large bowl, empty the contents of the matzo ball mix. Follow the directions on the box- usually says to add eggs and oil.

Add in ½ tsp baking powder and fresh dill.

Place mix in fridge for a minimum of 30 minutes (this is what helps you get a fluffy ball).

Boil water in a large saucepan. Once it comes to a boil, scoop out about a ½ tbsp of matzo ball batter. Roll into a ball and drop into the water. Complete until all balls are formed.

Cover and let boil for 20-30 minutes until matzo balls cooked through and fluffy.

Source: Metro

Source : Metro

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