Why do we have Chiplach Soup the first day of Rosh Hashonah every year?

It is a one word answer – TRADITION!!!

Ingredients

1/2 STICK MARGARINE
2 ONIONS CHOPPED
3 STALKS CELERY DICED
3 CARROTS DICED
4.5 QUARTS WATER
1 OZ. DRIED MUSHROOMS
2 C. BARLEY
LAWRY’S SEASONED PEPPER
5 T. CROYDEN HOUSE BEEF AND CHICKEN
1 T. GRAVY MASTER
MSG
SEASONED SALT
1 PEELED CHOPPED TOMATO

FOR CHIPLACH:
2.5 C FLOUR
3 EGGS
1 T SALT
2 T. OIL
2 T. WATER
1 TSP. BAKING POWDER

Instructions

Mix soup in pot. simmer 1 hour.

Mix dough in food proccesser. Throw small pieces of dough in to simmering soup. Continue simmering 20 minutes.