| Ingredients |
| |
| 3-4 |
lbs |
chicken drumsticks |
| ½ |
each |
medium green cabbage |
| 8 |
each |
carrots, peeled and cut in large pieces |
| 5 |
each |
zucchini, peeled and cut in large pieces |
| 1 |
each |
onion, peeled |
| 2 |
each |
celery stick (optional) |
|
bunch |
fresh parsley |
|
bunch |
fresh dill |
| |
| 20 |
cup |
water |
| 9 |
Tbsp |
chicken soup powder |
| 1 |
tsp |
salt |
| ¼ |
tsp |
black pepper |
| 8 |
each |
cardamon dry seeds |
| |
|
| Preparation steps: |
- Make a herb bouquet by tieing the parsley and dill with a white string.
- Combine all the ingredients in a very large stock pot.
Bring to boiling. Reduce heat and simmer for 2 hours.
- Discard the onion, parsley, dill, celery, and cardamon seeds.
Serving: Serve with egg noodles or matzah balls or garnish with Israeli "Soup almonds".
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