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Chicken Soup With Matzo Balls

Yield 12 servings


  • 1 (5-pound) baking hen, quartered
  • 4 quarts water
  • 4 stalks celery, cut into 3-inch pieces
  • 4 carrots, cut into 3-inch pieces
  • 1 large onion, quartered
  • 1 small green pepper, seeded and coarsely chopped
  • 1 bay leaf
  • 1 tablespoon salt
  • Matzo Balls

How to Make It

  1. Combine all ingredients except Matzo Balls in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 3 hours or until hen is tender.

  2. Remove hen from broth, and reserve for use in another recipe. Strain broth, and discard vegetables.

  3. Return broth to Dutch oven; bring to a boil. Drop Matzo Balls into broth. Cover and cook 30 to 40 minutes.

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