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These chicken balls are wonderful whether you make them in the vegetable stock below or add them to your regular chicken soup. If you have lots of chicken soup left over after Shabbos, try making this easy dish for the next night.
2 to 3 onions
4 large carrots
1 leek, checked
1 green pepper
1 handful parsley, checked
2 to 3 stalks celery (or you can add in any kind of vegetable)
water to cover vegetables, plus an extra 3 to 4 inches
salt, to taste
pepper, to taste
3 pounds ground chicken
3 eggs
2 medium onions, finely chopped
1/2 cup checked and finely chopped (fresh) Italian parsley
1/2 cup finely chopped red pepper
2 medium carrots, grated
1 teaspoon black pepper
salt, to taste
pinch of sugar
1 cup bread crumbs (from leftover challah – see NOTE)
Combine ingredients for vegetable stock in a large pot and bring to a boil. Meanwhile, mix all the ingredients together for the chicken mixture in a large bowl, adding bread crumbs last.
Form mixture into big balls, keeping your palms moist so that chicken batter won’t stick to your hands.
Place balls of chicken mixture into the boiling vegetable stock.
Once the stock returns to a boil and is bubbling, lower flame and cook for one hour, partially covered.
If you want to serve the soup and chicken balls with noodles, add desired amount of egg noodles to the pot about five to 10 minutes before serving.
If you prefer a clear soup, strain the vegetable stock first, place chicken balls back into soup and reheat. Add noodles at this point.
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