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Local Eats

Home Cooking & Takeout in Roslindale, West Roxbury and Beyond

Friday, April 11, 2008


You or your friend requested the www.cooks.com recipe below:



4-6 lb. hen
1 lg. onion
2 carrots, cut in pieces
3 stalks celery, cut in pieces
3 qts. water
1 tbsp. chicken bouillon

In a large stock pot, cover hen with water, add above
ingredients and boil until very tender. Allow chicken to
cool in the liquid. Remove chicken and reserve for some
other future use. Strain remaining broth and discard the
cooked vegetables. Add salt and pepper to taste. Add cooked
matzo balls and thoroughly heat them or drop uncooked matzo
balls into broth following directions on the matzo ball


1 tbsp. chicken fat or oil
1 tbsp. chopped parsley
1 c. boiling water
Salt & pepper to taste
2 eggs, separated
1 c. matzo meal
1 lg. celery stalk, chopped
1 clove garlic, chopped
1 sm. onion, chopped

Chop seasonings very fine, then fry in oil. When clear, add
cup of boiling water; then cool a few minutes. Add matzo
meal, well beaten egg yolks, then fold in stiffly beaten
egg whites. Form into small balls and drop into boiling
chicken soup or you can drop them into boiling salted
water. Cover pot and simmer for approximately 30 minutes or
until puffed up and done.

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