This recipe has been passed down for generations in the Angel family Using fresh ingredients gives this healthy soup a rich flavor
Prep Time
20 mins
Dificult
Medium
Servings
3 hrs
Ingredients
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!
Tips
Cook's Note:
Use the extra chicken for chicken salad the next day. Do not use the meat from this chicken for the soup
as it is tougher and less flavorful than the roasted chicken meat.