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Servings: Serves 8
Ingredients
3 tablespoons olive oil2 medium yellow onion, chopped 1/4 inch2 cup carrots, chopped 1/4 inch2 cups celery, chopped 1/4 inch 1 bay leaf 2 sprigs thyme 1 celery rib 2 whole cloves 48 ounces chicken stock or low-sodium chicken broth Kosher salt, to taste Fresh ground black pepper, to taste1 carton (5 ounces) matzoh ball mix 8 large flat-leaf parsley leaves or small sprigs
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1st Keep
 DAPHNE
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