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Raisa's Matzoh Ball Soup

Original recipe from Raisa Glabman
kept byrstuzin
recipe by


1 large fatty chicken or 4 packages of necks and backs (much better for taste)
4 quarts water or enough to cover chicken
1 lb shaved cut carrots
1 package dill
1 bunch parsley
1 average size onion
3-4 large parsnips or 5-6 average ones shaved and cut
4-5 stalks of celery with leaves, broken in half

Matzoh Balls:
2 cups soup
4 beaten eggs
Matzoh Meal


1. Bring chicken and water to boil, remove crap from top, salt to taste (a lot)

2. Add rest of ingredients, simmer and cover for 3 hours, but take 2 cups out for balls

3. After chicken cooked and veggies mushy, take chicken and solid veggies out and puree veggies,

Matzoh Balls

1. Take 2 cups soup and add 4 beaten eggs

2. Add 1/2 box matzoh meal, add a little more at a time until looks like wheatena

3. Refridgerate for at least an hour

4. Take bowl water, roll with wet hands, roll balls and drop into salted boiling water





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