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 325.25 kcal — Moderate 16%
• Protein 16.14 g ↗ Good Source 32%
• Carbohydrate 37.9 g 14%
• Total Fat 13.06 g — Moderate 17%
• Saturated Fat 2.44 g — Moderate 12%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 147.63 mg ▲ High 49%
• Sodium 203.1 mg — Moderate 9%
• Dietary Fiber 9.71 g ↗ Good Source 35%
• Total Sugars 18.53 g --
• Added Sugars 14.92 g ▲ High 30%
• Calcium 40.87 mg ⌄ Low Source 3%
• Iron 0.96 mg ⌄ Low Source 5%
• Potassium 224.6 mg ⌄ Low Source 5%
• Vitamin A 35.46 mcg ⌄ Low Source 4%
• Vitamin C 1.33 mg ⌄ Low Source 1%
• Vitamin D 0.48 mcg ⌄ Low Source 2%

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

• Eggs 🥚
• Wheat 🌾
• Gluten
• Celery