*  Exported from  MasterCook  *
 
                       CHICKEN SOUP WITH MATZO BALLS
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Soups                            Jewish
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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