Ingredients
Chicken stock:
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1 chicken, cut into eights
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1 large white onion, unpeeled and halved
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3 celery stalks, chopped
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3 large carrots, peeled and chopped
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2 large parsnip, peeled and chopped
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1 bunch fresh dill
Matzo ball mixture:
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1 cup matzo meal
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4 large eggs
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4 tablespoons vegetable oil
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2 teaspoons baking powder
Directions
Soup:
- Add chicken to a large pot. Add in 12-14 cups of water and bring to a boil. Skim the fat / foam on top of the soup with a slotted spoon.
- Once water is boiled, bring temperature to simmer. Add in vegetables and dill to the pot. Leave the pot covered for 2.5 to three hours.
- Carefully strain the broth into another pot through a mesh strainer. Reserve the chicken, cooked carrots, celery, parsnips and onion for later.
- Let the broth completely cool and skim the fat from the top of the broth with a spoon.
- Once soup has been skimmed, add broth, matzah balls, vegetables and fresh dill to a bowl. Serve and enjoy!
Matzo balls:
- In a bowl, mix together all of the dry ingredients. In a separate bowl, add the eggs.
- Add oil to the eggs and whisk until mixed. Add to the dry ingredients and gently mix with a fork.
- Place bowl in fridge for one hour and bring a large pot of water to boil (ten cups of water).
- Once water is boiled, roll the batter into 1” balls and drop into the water.
- Bring the temperature to a low simmer and cover the pot for 20-30 minutes (or until the matzah balls have floated to the top).
- Remove with a slotted spoon and serve in soup.
- Serve and enjoy!
