Chicken soup with matzo balls Recipe

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Chicken soup with matzo balls

Artist:	_	Yield:	10
Categories:	Chicken, Middle Eastern, Poultry, Soups & Stews	Rating:	0
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Ingredients:

2	large	Eggs
1	large	Egg white
1/2	tbsp	Salt
3/4	cup	Matzo meal
1	tbsp	Oil
8	cup	Homemade chicken broth
2		Parsnips, peeled & chopped
1	large	Carrot, peeled & chopped
1		Onion, chopped
1	cup	Broccoli florets
1	cup	Sliced mushrooms
2	tbsp	Chopped fresh dill or
		-parsley

Procedures:

1	In a mixing bowl, whisk together eggs, egg white and salt.
2	Whisk in matzo meal, oil and 3 t cold water.
3	Cover and chill the mixture at least 1 hour or overnight.
4	In a large pot, bring chicken broth to a boil.
5	Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes.
6	Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work.
7	Cook the matzo balls, covered, for 15 minutes.
8	Do not lift the lid; the broth must simmer rapidly to allow the matzo balls to expand properly.
9	Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes.
10	Ladle into bowls, sprinkle with dill or parsley and serve.