Matzo Ball Soup
Ingredients
- 1 whole chicken, giblets removed
- 5 quarts cold water
- 2 sweet onions, quartered
- 6 carrots, cut into 1-inch pieces
- 4 parsnips, cut into 1-inch pieces
- ½ cup packed fresh parsley leaves
- ¼ cup fresh dill sprigs
- 2 Tbsp black peppercorns
- 1 Tbsp kosher salt
- Matzo Balls (recipe follows)
- 2 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh dill
Instructions
- Place chicken in a large stockpot; cover with cold water.
- Add onions, carrots, parsnips, parsley, dill sprigs, peppercorns, and salt; bring to a boil, reduce heat, and simmer about 1½ hours, skimming and discarding foam from surface of broth.
- Remove chicken from stockpot. When cool enough to handle, shred chicken, discarding skin and bones.
- Strain broth, reserving carrots and parsnips. Return broth to pot, and bring to a boil over medium-high heat; reduce heat, and simmer.
- Drop Matzo Balls into simmering broth; cover and simmer 30 minutes or until fluffy and soft.
- Uncover; stir in shredded chicken, reserved carrots and parsnips, lemon juice and chopped dill. Cook 5 minutes or until thoroughly heated.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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