Chicken Soup with Matzo Balls

Chicken Soup with Matzo Balls

To turn this favorite soup into a main dish, add 2 cups of the cooked chicken and add it to the broth with the vegetables.

by 4  people
add your rating
add a comment
Recipe from Better Homes and Gardens
SERVINGS
10
PREP TIME
1 hr

Chicken Soup with Matzo Balls

To turn this favorite soup into a main dish, add 2 cups of the cooked chicken and add it to the broth with the vegetables.

Chicken Soup with Matzo Balls
SERVINGS
10
PREP TIME
1 hr
by 4  people
add your rating
add a comment
Ingredients
  • 1  4 - 5  pound roasting chicken
  • 2 1/2  quarts water
  • 1   cup chopped onion (2 medium)
  • 1/2  cup sliced leek (1 large)
  • 1 1/2  cups sliced celery (3 stalks)
  • 1   tablespoon salt
  • 1/4  teaspoon ground black pepper
  • 1   cup sliced carrot (2 medium)
  • 1   cup sliced parsnip (2 medium)
  • 4 - 5   parsley sprigs
  • 4   sprigs fresh dill weed or 1/4 teaspoon dried dill weed (optional)
  • 1   recipe Matzo Balls
Matzo Balls
  • 1   cup matzo meal
  • 1   teaspoon salt
  •  Dash ground black pepper
  • 4   slightly beaten eggs
  • 1/4  cup chicken fat
  • 1/4  cup carbonated water

Related Video
How to Make Egg Drop Soup with Chicken and Noodles

Learn how to make this Asian classic soup that is filling enough to consider a meal.

Directions
1. 
Place chicken in an 8- to 10-quart pot. Add the water, onions, leek, celery, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, for 1-1/2 hours or until chicken is almost tender. Add carrots and parsnips; simmer, covered, for 30 minutes more or until chicken and vegetables are tender.
2. 
Remove chicken from pot. When cool enough to handle remove and discard skin from chicken. Pull meat from bones, discarding bones. Chop meat, reserving 3 cups (cover and chill or freeze any remaining chopped chicken for another use).
3. 
Using a slotted spoon, remove vegetables from broth; set aside. Strain broth through two layers of 100-percent cotton cheesecloth placed in a colander; discard solids. Skim fat from broth. Return broth and vegetables to pot. Add parsley and, if desired, dill weed; heat through. Serve in bowls with Matzo Balls.
Matzo Balls
1. 
Place chicken in an 8- to 10-quart pot. Add the water, onions, leek, celery, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, for 1-1/2 hours or until chicken is almost tender. Add carrots and parsnips; simmer, covered, for 30 minutes more or until chicken and vegetables are tender.
2. 
Remove chicken from pot. When cool enough to handle remove and discard skin from chicken. Pull meat from bones, discarding bones. Chop meat, reserving 3 cups (cover and chill or freeze any remaining chopped chicken for another use).
3. 
Using a slotted spoon, remove vegetables from broth; set aside. Strain broth through two layers of 100-percent cotton cheesecloth placed in a colander; discard solids. Skim fat from broth. Return broth and vegetables to pot. Add parsley and, if desired, dill weed; heat through. Serve in bowls with Matzo Balls.

nutrition information

Per Serving: cal. (kcal) 276, Fat, total (g) 14, chol. (mg) 127, sat. fat (g) 4, carb. (g) 16, fiber (g) 2, pro. (g) 20, vit. A (RE) 360.58, vit. C (mg) 4.13, sodium (mg) 451, calcium (mg) 30.29, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top