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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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This veggie chicken soup is based on a Mollie Katzen recipe. Instead of discarding the vegetable I sometimes mash them, add some eggs, oil and matzo meal and make them into a kugel. Ingredients:
8 cups water |
2 teaspoons salt |
1 (8 inch) parsnips, cut in chunks |
2 large carrots, cut in chunks |
2 medium onions, cut in chunks |
8 -10 cloves garlic, halved |
2 stalks celery, coarsely chopped |
1 cup mushroom |
1/2 teaspoon turmeric |
black pepper |
Directions:
1. Combine everything in a large pot.
2. Bring to a boil, lower heat, and partially cover.
3. Cook slowly for 1-2 hours.
4. Turn off heat and let soup cool to room temperature.
5. Strain out and discard all the vegetables.
6. Heat gently just before serving.
7. We cook matzoh balls separately and add them to the soup as we serve it.
8. Matzoh balls cooked or reheated in the soup will turn a beautiful golden color thanks to the turmeric.
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