Prepare Matzo Balls as directed and place in refrigerator for one half hour.
Pour all chicken and beef broth into large pot.
Cook chicken in separate pot, in water, for one hour.
Add chicken to pot.
Place chopped onion, chopped celery, carrots, and cabbage with juice from can in pot. Add spices.
Cook for three hours.
Wet hands, and roll Matzo Balls into very SMALL balls. Add to pot, one at a time. Cover, and simmer for twenty minutes.
Before serving, cook Linquini that has already been broken into three pieces per strand. Add to pot, and stir gently.
Ready to serve!
My own recipe! Let me know if you like it! Revised! Much better!
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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