This recipe has been passed down for generations in the Angel family. Using fresh ingredients gives this healthy soup a rich flavor.
Ingredients
- 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
Directions
Step 1
Place raw chicken in a large stockpot.
Step 2
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.
Step 3
Remove chicken from the stock and set aside for another use.
Step 4
Whisk together eggs and oil in a medium-sized mixing bowl.
Step 5
Add matzo meal to the bowl with eggs and oil, stirring until well combined. Cover and refrigerate for 20 minutes.
Step 6
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.
Step 7
In a separate pot, heat chicken stock. Place matzo balls into the stock and simmer until they are soft, at least 1 hour.
Step 8
Transfer the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.
Step 9
To serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. Enjoy!
Tips
Cook's Note:
source by allrecipe
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