Ultimate Matzo Ball Chicken Soup

1. 1

   For the chicken soup: Put the chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot; bring to a boil, lower the heat, and simmer, partially covered, for at least five hours. Skim off any foam from the surface of the soup from time to time.

2. 2

   Take the chicken and vegetables out of the broth; discard the vegetables. Strain the broth, let it cool, and refrigerate overnight. When the chicken is cool enough to handle, remove the meat from the bones, then chop or shred the meat; cover and refrigerate.

3. 3

   In a bowl, combine the vegetable oil, eggs, basil, parsley, 1 ½ teaspoons salt, and black pepper; mix well. Stir in the matzo meal, cover the bowl with plastic wrap, and refrigerate for 1 hour.

4. 4

   Bring at least 3 quarts of water, or as needed, with 1 teaspoon salt to a boil in a large pot. With wet hands, gently form the matzo mixture into 2-inch balls; drop them into the boiling water and simmer for 20 minutes.

5. 5

   Skim the fat from the chilled chicken broth; pour the broth into a pot over medium heat. Add salt to taste and the reserved cooked chicken, if desired (or reserve the chicken for another use). Transfer the cooked matzo balls to the chicken soup and heat to serve.

• Calories 300.4 kcal Moderate
• Protein 14.49 g Good Source
• Carbs 35.78 g Moderate
• Total Fat 12.0 g Moderate
• Saturated Fat 1.8 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 118.11 mg High
• Sodium 205.44 mg Moderate
• Fiber 2.02 g Low Source
• Sugar 18.37 g High
• Added Sugar 14.92 g High
• Calcium 31.32 mg Low Source
• Iron 0.64 mg Low Source
• Potassium 148.69 mg Low Source
• Vitamin A 52.45 mcg_rae Low Source
• Vitamin C 1.17 mg Low Source
• Vitamin D 1.49 mcg Low Source

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

• Eggs 🥚
• Wheat 🌾
• Gluten
• Celery