ILG has the "How To Save Money" thread, so I thought we should have a thread where we can share recipes that are inexpensive to make and/or go a long way! (In my house, we need to feed 6, and hopefully some leftovers for Jeff to take for lunch the next day.)
I'll start it off with a recipe my sister shared with me for Jewish Chicken Soup with Matzo Balls. (from
Recipezaar) This is so easy, and delicious. The flavors are simple, and GREAT for a cold, winter night.
Two changes:
1. After I make the chicken broth, I cool, debone and shred the chicken, and add it to the soup. You can leave the chicken out, though, and use it for another recipe.
2. You can buy matzo ball mix (usually has a soup seasoning packet with it), and use that instead of making your own. I do that just to save time, and save the seasoning packets for the kids to use on noodles or something.
Jewish Chicken Soup with Matzo Balls
Ingredients
* 2 large eggs
* 1 large egg white
* 1/2 teaspoon salt
* 3/4 cup matzo meal
* 1 tablespoon oil
* 8 cups homemade chicken broth
* 2 parsnips, peeled and chopped
* 1 large carrot, peeled and chopped
* 1 onion, chopped
* 1 cup broccoli floret
* 1 cup mushroom, Sliced
* 2 tablespoons fresh dill, Chopped
* parsley
Directions
1. In a mixing bowl, whisk together eggs, egg white and salt. Whisk in matzo meal, oil and 3 Tbsp cold water.
2. Cover and chill the mixture at least 1 hour or overnight.
3. In a large pot, bring chicken broth to a boil. Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes.
4. Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work. Cook the matzo balls, covered, for 15 minutes. Do not lift the lid; the broth must simmer rapidly to allow the matzo balls to expand properly.
5. Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes.
6. Ladle into bowls, sprinkle with dill or parsley and serve.
MissBrattified 
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