A comforting and traditional soup perfect for chilly days, combining tender chicken with fluffy matzo balls in a flavorful broth.
Ingredients: 1 whole chicken, cut into pieces. 2 onions, chopped. 3 carrots, chopped. 3 celery stalks, chopped. 1 parsnip, chopped. 1 bunch fresh dill. 1 bunch fresh parsley. 8 cups chicken broth. 4 eggs. 1 cup matzo meal. Salt and pepper to taste.
Instructions: In a large pot, combine chicken pieces, onions, carrots, celery, parsnip, dill, parsley, and chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour. Meanwhile, prepare the matzo balls. In a bowl, beat eggs well. Mix in matzo meal, salt, and pepper until well combined. Cover and refrigerate for 30 minutes. After the soup has simmered for 1 hour, strain out the solids and return the broth to the pot. Form the chilled matzo mixture into small balls and drop them into the simmering broth. Cover and simmer for an additional 20 minutes until the matzo balls are cooked through. Season with additional salt and pepper if needed. Serve hot and enjoy!
Prep Time: 30 minutes
Cook Time: 80 minutes
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