bunch fresh parsley with root (scrape root/wash greens well)
1
carrots, sliced
salt and pepper to taste
1/2
package Croydon House matzah ball soup mix
In large stock pot, cover pullet with cold water so water line is a few inches above the chicken. Bring to soft boil. Cook 30 minutes, skimming top of liquid. Once liquid is clear, add salt, onion and tomato. Cook 30 minutes. Add celery, carrots and parsley. Simmer 1 hour. Add soup mix. Simmer 30 minutes.
Can refrigerate soup overnight, then skim off fat congealed at the top.
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St. Louis, Missouri 63108 USA | phone -- 314.747.WEBB
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