This recipe has been passed down for generations in the Angel family. Using fresh ingredients gives this healthy soup a rich flavor.
Ingredients
- whole chicken: 1 piece
- parsnips, peeled and: 3 piece (cut into bite-size pieces)
- carrots: 7 piece (cut into bite-size pieces)
- bunch celery: 1 piece (cut into bite-size pieces)
- onion: 1 piece (cut into bite-size pieces)
- bunch fresh dill: 1 piece (chopped)
- bunch fresh parsley: 1 piece (chopped)
- water: 6 cups
- eggs: 4 piece
- vegetable oil: 0.25 cup
- matzo meal: 1 cup
- quart chicken stock: 1 piece
- rotisserie chicken, bones removed and meat: 1 piece (cut into bite-size pieces)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Place raw chicken in a large stockpot.
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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.
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Remove chicken from the stock and set aside for another use.
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Whisk together eggs and oil in a medium-sized mixing bowl.
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Add matzo meal to the bowl with eggs and oil, stirring until well combined. Cover and refrigerate for 20 minutes.
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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.
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In a separate pot, heat chicken stock. Place matzo balls into the stock and simmer until they are soft, at least 1 hour.
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Transfer the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.
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To serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. Enjoy!
