Ingredients
For the soup:
- 1 whole chicken cut up
- ½ gallon water
- 1 yellow onion cut in half and peeled
- 2 carrots peeled and cut into coins
- 1 large parsnip peeled
- 2 celery stalks cut into 1/4-inch pieces
- 1 dill sprig
- Kosher salt to taste
- Freshly ground pepper to taste
For the matzoh balls
- 2 eggs
- 2 tablespoons vegetable or canola oil
- 1 5-ounce package of Matzo Ball Mix
Instructions
For the soup
- Clean and break down the chicken into pieces.
- Place chicken in a large pot, cover with water, and bring to a boil.
- Once pot reaches a boil, simmer for 1 hour, periodically skimming fat off the top.
- Add vegetables and continue to simmer for 30 minutes.
- Remove vegetables and chicken (shred chicken and add back in if you wish or cut up and throw back in carrots and celery if you like)
- Add salt and pepper to taste.
For the matzo balls
- Mix together the eggs and oil in a medium bowl.
- Add in package of mix and stir together with fork until evenly combined.
- Refrigerate for 15 minutes
- While the mix is in the fridge, fill a pot with 3 quarts of water (Note: you can add a little broth into the water, or a bouillon to create more flavorful matzo balls)
- Take mix out of the fridge and form into golf-ball sized balls, dropping into the water as you finish.
- Cover pot for 20 minutes at a simmer.
- Take out matzo balls and add to soup before serving.
Notes
Note: For Passover meals, families often just serve the broth and matzoh balls and reserve the chicken for another use—it's a matter of taste and balancing the heft of the meal. Soup can be prepared in advance and is often more flavorful the second day.
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