Ingredients :
- 2 quarts chicken stock
- 1 stalk celery, diced
- 2 carrots, cut into coin-sized pieces
- 1 parsnip, diced
- 1 1/2 cups diced cooked chicken
- 1 cup boiling water
- 1 cup matzo meal
- 1 egg
- 1 1/2 tablespoons minced dill
Method :
- Put the chicken stock, celery, carrots, parsnip, and onions into a 4 quart slow cooker. Cook on low for 6-8 hours. Add the chicken 1 hour before serving.
- About 20 minutes before serving, mix th3 boiling water, mazto meal, egg and dill in a large bowl until smooth. Form into 2" balls. Drop them into the soup, cover and cook for 15 minutes.
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