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Appetizers Soup

Chicken Soup with Matzo Balls

Matza ball, chicken soup, jewish comfort food, Federation CJA, Jewish food project
Matza ball, chicken soup, jewish comfort food, Federation CJA, Jewish food project
Chicken Soup with Matzo Balls
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Servings
12-15 Servings
Servings
12-15 Servings
Matza ball, chicken soup, jewish comfort food, Federation CJA, Jewish food project
Chicken Soup with Matzo Balls
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
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Servings
12-15 Servings
Servings
12-15 Servings
Ingredients
Soup
Matzo Balls
Servings: Servings
Units:
Instructions
Soup
  1. If making chicken stock from scratch: Bring a large pot of water to a boil, and scald chicken in the boiling water.
  2. Bring another pot of fresh water to a boil, add the chicken and the rest of the ingredients.
  3. If making from re-made chicken stock: Bring 4 liters of chicken stock to a boil and add the rest of the ingerdients.
  4. In both cases cover and simmer for 1.5 hours then strain.
Matzo Ball
  1. Beat eggs in a bowl. Then add water, margarine, salt and pepper. Mix well. Add matzo meal and stir. Refrigerate for at least an hour.
  2. Form into balls and drop into pot of soup or boiling water. Cook for 20 minutes.
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Appetizers Soup

Roasted Tomato and Broccoli soup

Broccoli soup, Roasted tomato soup, comfort food, Federation CJA, Jewish food project
Broccoli soup, Roasted tomato soup, comfort food, Federation CJA, Jewish food project
Roasted Tomato and Broccoli soup
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Broccoli soup, Roasted tomato soup, comfort food, Federation CJA, Jewish food project
Roasted Tomato and Broccoli soup
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Rating: 0
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Ingredients
Servings:
Units:
Instructions
  1. Core, then cute the tomatoes in half. On a baking sheet, drizzle olive oil and sprinkle with salt and pepper.
  2. Place the tomatoes cut side down, then drizzle with olive oil, thyme, salt and pepper,. Roast in a 425 F oven for 10 - 15 minutes.
  3. Cut the broccoli in pieces, Heat a large pot on medium heat. Sear the broccoli in batches on one side until brown. Add more olive oil and sweat onions and garlic until translucent, around 10 minutes.
  4. Take the tomatoes out of the oven. Peel away the skin, and discard. Add the tomatoes to the pot with the broccoli. Cook for a few minutes until combined, then add the vegetable stock and chili flakes.
  5. Bring to a boil, then simmer for 30 minutes.
  6. Puree the soup, garnish with a drizzle of olive oil in a bowl.
  7. Serve and enjoy!
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