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Old Fashioned Chicken Soup With Matzo Balls Jewish Pencillin Recipe
|Pullet/Boiling fowl||6 Pound|
|Cold water||4 Quart|
|Onions/2 large ones||3 Medium|
|Celery stalks with leaves||4|
|Parsley sprigs||4 (Several Sprigs)|
|Dill||2 (Fresh Or Dried)|
|Salt||1 Tablespoon (More To Taste)|
|Pepper||1 Tablespoon (A Little)|
Calories 550 Calories from Fat 314
% Daily Value*
Total Fat 36 g55.7%
Saturated Fat 10.8 g54.2%
Trans Fat 0 g
Cholesterol 216 mg
Sodium 1003 mg41.8%
Total Carbohydrates 11 g3.5%
Dietary Fiber 2.5 g10.2%
Sugars 4.6 g
Protein 47 g93.6%
Vitamin A 83.8% Vitamin C 14.7%
Calcium 4.5% Iron 1.8%
*Based on a 2000 Calorie diet
Place in large pot with 3 quarts cold water.
Bring to rolling boil.
Remove from heat and skim until soup is clear.
Return to stove, cover and cook on low heat for an hour approximately or until chicken is almost tender.
Add vegetables and seasonings, and simmer until chicken is soft (45 to 60 minutes) Remove chicken and strain soup.
Discard mushy vegetables.
put matzo balls and serve.