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A Colorful Broth

Martha Stewart Living, April 2003

It's easy to give your matzo-ball soup an enticing amber hue. Instead of peeling the onions for stock this Passover, leave the skin on; quarter the onions, and follow your usual recipe. The orange skin will dye the broth. (This works for any light-colored stock.) Strain broth before making soup.

 

 

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