Angel Family Chicken Soup with Matzo Balls

This recipe has been passed down for generations in the Angel family. Using fresh ingredients gives this healthy soup a rich flavor.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 40 mins

Ingredients

• 4 eggs
• salt and pepper to taste
• 1 bunch celery, cut into bite-size pieces
• 6 cups water
• 1 quart chicken stock
• 1 bunch fresh parsley, chopped
• 1 cup matzo meal
• 1 whole chicken
• 1 onion, cut into bite-size pieces
• 1 bunch fresh dill, chopped
• 3 parsnips, peeled and cut into bite-size pieces
• 7 large carrots, cut into bite-size pieces
• 1 rotisserie chicken, bones removed and meat cut into bite-size pieces
• 0.25 cup vegetable oil

Recipe Instructions

Step 1

Place raw chicken in a large stockpot.

Step 2

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.

Step 3

Remove chicken from the stock and set aside for another use.

Step 4

Whisk together eggs and oil in a medium-sized mixing bowl.

Step 5

Add matzo meal to the bowl with eggs and oil, stirring until well combined. Cover and refrigerate for 20 minutes.

Step 6

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.

Step 7

In a separate pot, heat chicken stock. Place matzo balls into the stock and simmer until they are soft, at least 1 hour.

Step 8

Transfer the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.

Step 9

To serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. Enjoy!