MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bertha's Matzo Balls
 Categories: Poultry, Vegetables, Herbs, Breads
      Yield: 5 Servings
 
MMMMM----------------------------SOUP---------------------------------
      5 lb Chicken; in quarters
      3    Celery ribs; chopped
      1 lg Onion; quartered
      1    Parsnip; chopped
      1    Turnip or parsley Root;
           - chopped
      4    Carrots; chopped
           Salt & white pepper
      1    Fresh parsley sprig
      1    Fresh dill sprig

MMMMM------------------------MATZO BALLS-----------------------------
      4 lg Eggs; lightly beaten
      1 c  Oil
      1 ts Salt
           Fresh ground pepper
      2 c  Matzo meal
 
  MAKE THE SOUP: Bring chicken and 4 quarts cold water to
  a boil over medium-high heat. Remove foam with a slotted
  spoon as it rises to the top. Reduce heat, cover, and
  simmer 1 hour.
  
  Add celery and next 6 ingredients. Tie parsley and dill
  sprigs together, and add to soup. Cover and simmer 2
  more hours or until chicken is tender.
  
  Remove chicken, and let cool. Skim fat. Remove chicken
  from bones, and return meat to soup.
  
  MAKE THE MATZO BALLS: Combine first 4 ingredients and
  1/4 cup cold water in medium bowl. Add matzo meal, and
  mix thoroughly. Chill 1 hour.
  
  Wet hands, and shape matzo mixture into 1 1/4-inch
  balls. (They will double in size when cooked.) Chill
  matzo balls 20 minutes.
  
  Bring a large pot of salted water to a boil. Add matzo
  balls gently to boiling water, reduce heat, and simmer
  20 minutes.
  
  Remove matzo balls and add to soup. Serve
  
  Yield: Makes 19 matzo balls
  
  RECIPE FROM: http://appetizer.betterrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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