Angel Family Matzo Ball Chicken Soup

1. 1

   Put the whole chicken in a large stockpot; add 6 cups water, the carrots, celery, parsnips, onion, dill, and parsley. Add more water as needed to cover everything; bring to a boil over medium-high heat. Cook until the chicken starts to fall apart, about 1 hour. Take the chicken out of the soup and save it for another use.

2. 2

   Whisk the eggs and oil together in a medium bowl; stir in the matzo meal until well mixed. Cover the bowl; refrigerate for 20 minutes. Gently shape the matzo mixture into 1-inch balls; avoid over-rolling, which can make the matzo balls tough.

3. 3

   Bring 1 quart chicken stock to a boil in a separate large pot; lower the heat to a simmer. Carefully add the matzo balls to the stock; cook until tender, about 1 hour. Move the matzo balls to the pot with the soup and vegetables; season the soup with salt and black pepper.

4. 4

   Place some rotisserie chicken meat in individual soup bowls; ladle in the soup and matzo balls.

• Calories 834.79 kcal ▲ High 42%
• Protein 94.42 g ↗ Good Source 189%
• Carbohydrate 37.87 g 14%
• Total Fat 34.92 g ▲ High 45%
• Saturated Fat 6.86 g ▲ High 34%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 410.06 mg ▲ High 137%
• Sodium 1575.9 mg ▲ High 69%
• Dietary Fiber 8.76 g ↗ Good Source 31%
• Total Sugars 13.93 g --
• Added Sugars 8.55 g — Moderate 17%
• Calcium 88.41 mg ⌄ Low Source 7%
• Iron 3.59 mg — Moderate 20%
• Potassium 885.32 mg — Moderate 19%
• Vitamin A 86.93 mcg ⌄ Low Source 10%
• Vitamin C 14.24 mg — Moderate 16%
• Vitamin D 0.53 mcg ⌄ Low Source 3%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅