Chicken soup with matzo balls from American Cooking: The Melting Pot (Foods of the World) by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books

  • carrots
  • celery
  • dill
  • onions
  • parsley
  • eggs
  • chicken stock
  • parsnips
  • matzo meal
  • chicken fat
  • stewing chicken

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on October 08, 2017

    p. 30 -- Great simple matzo ball soup. I only had about 3 T schmaltz so I used melted cooled butter to supplement in the matzo balls, and then I used a tablespoon cookie scoop to dish them out which made way less mess than trying to roll them in my hands. I did have a fair bit of disintegrated mush float to the surface while cooking the balls (I've never been able to escape that any time I've made matzo ball soup) but most of them stayed pretty intact and round, and they had a great light, fluffy texture. I daresay this was maybe even better than my mom's version!

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