chicken pieces
onions, sliced
carrots, sliced
celery, sliced
chicken bouillon cubes
parsley, sage
rosemary, thyme
basil, garlic powder
seasoned salt
salt, pepper

Make broth by boiling chicken pieces (drumsticks or 
thighs are best )  in water for about an hour.  Add 
sliced carrots, onions, and celery early in the cooking.

Remove chicken from bones and return to broth. 
Add chicken bouillon ( 1 cube per cup of broth ). 
Season to taste with parsley, sage, rosemary, thyme, 
basil, salt, pepper, garlic powder, and seasoned salt, 
and continue simmering for another hour.  To be 
authentically Jewish, this soup should contain chicken gizzards and hearts, but their presence is optional.

Note:  This recipe can be made vegetarian by substituting vegetable bouillon cubes for chicken 
bouillon cubes and omitting the chicken ... but, then,
it's not chicken soup, is it?

Nevertheless, I have made it vegetarian and both my daughter and son say it tastes great...


2 tablespoons softened butter
(or parve margarine if you don't mix milk and meat)
(or chicken schmaltz if you're not vegetarian)
2 large eggs, slightly beaten
1/2 cup matzo meal
1 teaspoon salt
2 tablespoons soup stock or water

Blend butter and eggs together.  Add matzo meal and
salt, and blend well.  Then add soup stock or water 
and mix until uniform.  Cover mixing bowl and 
refrigerate for 15-20 minutes. 

Using a large pot, bring 1 1/2 quarts of slightly salted 
water to a rolling boil.  Reduce heat, and into gently
boiling water drop small balls formed from matzo meal mixture (wet hands slightly to keep balls from sticking to hands).  Gently nudge any balls which stick to bottom of pot with a wooden spoon, to release them to float on surface.  Cover pot and simmer gently for 30 to 40 minutes.  Remove matzo balls from water and set aside on a plate until time to eat.  Add to heated soup and simmer for about 5 minutes before serving.

Makes 6-8 balls

Note:  This recipe is vegetarian.


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Background:  "Exodus," by Marc Chagall