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 806.31 kcal High
• Protein 92.52 g Good Source
• Carbs 35.45 g Moderate
• Total Fat 33.65 g High
• Saturated Fat 6.12 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 376.41 mg High
• Sodium 1578.96 mg High
• Fiber 4.11 g Moderate
• Sugar 13.71 g High
• Added Sugar 8.55 g Moderate
• Calcium 77.43 mg Low Source
• Iron 3.16 mg Moderate
• Potassium 798.08 mg Moderate
• Vitamin A 106.34 mcg_rae Moderate
• Vitamin C 14.03 mg Moderate
• Vitamin D 1.69 mcg Low Source

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

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