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Santa Fe Matzo ball soup


2 large onions, chopped
1 Tablespoon garlic, minced
1 Tablespoon olive oil
1 lb. chicken breast, boneless and skinless
6 (10 ½ ounce) cans Manischewitz chicken broth
1-3 Tablespoons chopped green chili peppers, to taste
2 Tablespoons chopped fresh cilantro
4 cups water
1 cup Manischewitz matzo meal
¼ cup margarine
½ cup water
½ teaspoon salt, optional
3 eggs

In a 6 quart pot, sauté onions and garlic in olive oil until tender. Cut chicken into small pieces and add to onion and cook 10 minutes over medium heat. Add chicken broth, 4 cups water, cilantro, and chili peppers. Simmer 30 minutes.

Mix matzo meal, salt, margarine, and eggs. Stir in ½ cup water. Refrigerate 30 minutes.

Bring soup to a boil.

Shape 18 matzo balls and cook in soup, uncovered, for 20 minutes.