Heavenly Chicken Soup with Fluffy Matzo Balls: A Family Favorite

Ingredients

• 1. A complete chicken
• 2. 3 parsnips, peeled and chopped into bite-sized bits
• 3. 7 sizable carrots, chopped into bite-sized pieces
• 4. A cluster of celery, cut into bite-sized sections
• 5. 1 onion, diced into bite-sized pieces
• 6. A bundle of freshly chopped dill
• 7. A cluster of freshly chopped parsley
• 8. 6 cups of water
• 9. 4 eggs
• 10. A quarter cup of vegetable oil
• 11. 1 cup of matzo meal
• 12. 1 quart of chicken stock
• 13. A cooked rotisserie chicken, deboned and cut into bite-sized chunks
• 14. Salt and pepper for seasoning

Step 1

Start by placing the raw chicken in a generously sized stockpot.

Step 2

Next, toss in the parsnips, carrots, celery, onion, dill, and parsley into the pot. Fill it with water, and let it come to a gentle boil until the chicken is tender and just about to fall apart, usually around 1 hour.

Step 3

Once the chicken is cooked, carefully take it out of the stock and keep it aside for a later dish.

Step 4

In a medium-sized mixing bowl, whisk together eggs and oil until they are well combined.

Step 5

Now, add the matzo meal to the mixture of eggs and oil, stir it thoroughly, and then cover the bowl. Place it in the refrigerator for about 20 minutes to set.

Step 6

After 20 minutes, take the matzo mixture out of the fridge and delicately shape it into 1-inch balls by hand. Avoid overworking the mixture as it may result in tough matzo balls.

Step 7

In a separate pot, warm up the chicken stock. Gently drop the matzo balls into the stock and let them simmer until they turn soft, which usually takes around an hour.

Step 8

Carefully transfer the soft matzo balls into the soup pot along with the veggies. Season the soup with salt and pepper to your liking.

Step 9

To serve, place some pieces of the roasted chicken into individual soup bowls and pour the chicken soup with matzo balls over it. Sit back, relax, and savor every spoonful of this comforting dish!