Angel Family Chicken Soup with Matzo Balls

The Angel family chicken soup with matzo balls recipe has been passed down for generations and uses fresh, delicious ingredients for 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; add water, carrots, celery, parsnips, onion, dill, and parsley. Add more water as needed to cover ingredients; boil over medium-high heat until chicken begins to fall apart, about 1 hour. Remove chicken; set aside for another use.

Step 2

Whisk eggs and oil together in a medium bowl; add matzo meal, stirring until well combined. Cover and refrigerate for 20 minutes

Step 3

Gently hand-roll matzo mixture into 1-inch balls. Be careful not to over-roll as this can make matzo balls tough.

Step 4

Boil 1 quart chicken stock in another large pot. Reduce heat to a simmer; gently place matzo balls into stock; cook until tender, about 1 hour.

Step 5

Transfer matzo balls into stockpot with vegetables. Season with salt and pepper to taste.

Step 6

Place pieces of rotisserie chicken meat into soup bowls; ladle in soup and matzo balls.