Chicken soup with matzah balls
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 1 | 3 lb chicken whole or in | |
| Pieces with feet | ||
| 6 | cups | Water |
| 2 | mediums | Sized onions -- peeled and |
| Sliced | ||
| 2 | Stalk celery -- chopped | |
| 4 | Carrots -- scraped and | |
| Chopped | ||
| Into half inch pieces | ||
| pinch | Paprika | |
| Salt and pepper to taste | ||
| 3 | Sprigs parsley -- coarsley | |
| Chopped | ||
Directions
Clean the chicken. Immerse the feet in boiling water for a few seconds, then remove the outer skin, place the chicken in a large pot, add the water and onions. Bring the wter to a boil, reduce the heat, skim, then cover and simmer the chicken gently for one hour.
Add the other ingredients. Simmer covered for another 45 minutes or until the chicen is tender. Strain it, skim off the fat and season to taste. Use th
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman