Matzo Ball Soup – The Hybrid Version

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Baked Bree


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3 (5-pound) roasting chickens

3 large onions, unpeeled and quarted

6 carrots, unpeeled and halved

4 stalks celery (keep the leaves, they are the best part)

20 sprigs fresh parsley

15 sprigs fresh thyme

20 sprigs fresh dill

1 head garlic, unpeeled and cut in half

2 Tablespoons kosher salt

2 teaspoons freshly ground pepper

7 quarts of water

4 cups carrots, peeled and diced

4 cups celery, diced

1/4 cup fresh dill

1/4 cup fresh parsley

matzo ball mix (and oil and eggs to make them)

salt and pepper

egg noodles

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