Ingredients
7
7 servings
- •1 whole chicken
- •3 parsnips, peeled and cut into bite-size pieces
- •7 large carrots, cut into bite-size pieces
- •1 bunch celery, cut into bite-size pieces
- •1 onion, cut into bite-size pieces
- •1 bunch fresh dill, chopped
- •1 bunch fresh parsley, chopped
- •6 cups water
- •4 eggs
- •¼ cup vegetable oil
- •1 cup matzo meal
- •1 quart chicken stock
- •1 rotisserie chicken, bones removed and meat cut into bite-size pieces
- •salt and pepper to taste
Instructions
- Place raw chicken in a large stockpot.
- Add parsnips, carrots, celery, onion, dill, and parsley to the stockpot; cover with water, and boil until the chicken is 200 degrees F (95 degrees C) or begins to fall apart, about 1 hour.
- Remove chicken from the stock and set aside for another use.
- Whisk together eggs and oil in a medium-sized mixing bowl.
- Add matzo meal to the bowl with eggs and oil, stirring until well combined. Cover and refrigerate for 20 minutes.
- Remove matzo mixture from the refrigerator and gently hand-roll into 1 inch balls. Be careful not to over-roll as this can make the matzo balls tough.
- In a separate pot, heat chicken stock. Place matzo balls into the stock and simmer until they are soft, at least 1 hour.
- Transfer the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.
- To serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. Enjoy!
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