Angel Family Chicken Soup with Matzo Balls
Description
This Angel family chicken soup with matzo balls recipe uses fresh, delicious ingredients like parsnips, fresh dill, and fresh parsley, for a rich flavor.
Ingredients
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1 whole chicken
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6 cups water
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7 large carrots, cut into bite-size pieces
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1 bunch celery, cut into bite-size pieces
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3 parsnips, peeled and cut into bite-size pieces
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1 onion, cut into bite-size pieces
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1 bunch fresh dill, chopped
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1 bunch fresh parsley, chopped
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4 eggs
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1/4 cup vegetable oil
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1 cup matzo meal
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1 quart chicken stock
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1 rotisserie chicken, bones removed and meat cut into bite-size pieces
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salt and pepper to taste
Directions
1
Place whole chicken in a large stockpot; add 6 cups water, carrots, celery, parsnips, onion, dill, and parsley. Add more water as needed to cover ingredients; bring to a boil over medium-high heat. Cook until chicken begins to fall apart, about 1 hour. Remove chicken from soup and reserve for another use.
2
Whisk eggs and oil together in a medium bowl; stir in matzo meal until well combined. Cover the bowl; refrigerate for 20 minutes. Gently roll matzo mixture into 1-inch balls; be careful not to over roll as this can make matzo balls tough.
3
Bring 1 quart chicken stock to a boil in a separate large pot; reduce heat to a simmer. Gently add matzo balls to stock; cook until tender, about 1 hour. Transfer matzo balls to pot with soup and vegetables; season soup with salt and black pepper.
4
Place some rotisserie chicken meat in individual soup bowls; ladle in soup and matzo balls.