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3 large carrots
Prepare all fresh vegetables and place in 3-quart sauce pan. Add canned vegetables if desired.
When raw vegetables test tender, drain out all but 1/4 of the water and add milk until just before the top of the pan. Add 1/2 to 1 stick of butter and cook on low flame until butter is melted. Add salt and pepper to taste.
In the meantime, prepare matzo ball mixture. Drop matzo balls into bubbling soup. These Kneidelach are delicious and an experience you won't soon forget.
Poster's Notes:
Posted by Judith Bron
Nutritional Info Per Serving: N/A
3 ribs celery
1 large onion
2 large potatoes peeled and cubed, optional
Canned vegetables such as string beans, peas and corn, (optional, but not for
Pesach)
Milk
1/2 to 1 stick of butter
Salt and pepper to taste
Matzo ball recipe
As Shavuout approaches I am reminded of one of the most delicious treats in the world, matzo balls boiled in a milchig soup. My grandmother used to make it and the few times I did it I never measured, I just put it together. Here is the suggested recipe, but as is the case so many times, the recipe is not written in stone and can be adapted.