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4be67de4 75e9 4daf af56 14a365b41a20  2016 04 24 03 41 19
Victoria Artz
Victoria Artz

1lb of chicken bones to 8 quarts of water. Throw in chicken bones, 1 celery root cut in half, 1 parsnip, 1 tablespoon salt, 1 onion, and 1 carrot. After boil, simmered on medium heat for 3 hours. Took off fat. Added 4 cups of water, bring to boil. After boil cook with 2 carrots (chopped) and celery (chopped), cook on low heat for 15 minutes. While stock and vegetables are cooking. Use matzo mix to make matzo balls (usually takes 30 min to cook in boiling water) and serve broth add matzo balls.

Steve Hanegan
Steve Hanegan
Oh man... you really need to make the matzoh balls with the siphoned/skimmed off fat (schmaltz) instead of oil in the and simmer the matzoh balls right in the soup... even better, add some garlic powder, onion powder and Italian seasonings to the matzoh mix along with the eggs and schmaltz before you chill then cook them!