Jewish Chicken Soup

1. 1

   Gather the ingredients.

2. 2

   Place the chicken, breast-side down, in a large pot; add enough cold water to come to about 3 inches below the rim. Add the carrots, celery, parsnip, onion, dill, salt, and pepper. Bring to a simmer over medium heat, and cook partially covered for 2 hours. Do not let the soup boil. Skim any fat from the surface. Add the garlic, partially cover again, and simmer for another 2 hours.

3. 3

   Combine the matzo meal, eggs, oil, 2 teaspoons salt, and 1/4 cup of broth from the soup in a medium bowl. Refrigerate until set, about 20 minutes.

4. 4

   Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking. Drop the matzoh balls into the boiling water, cover, and cook for about 35 minutes.

5. 5

   Meanwhile, remove the chicken from the soup; take off the bones and skin, and cut or shred the meat into pieces. Strain the broth, reserving the vegetables. Return the broth to the pot; add the chicken and vegetables (or reserve them for another use). Remove the matzo balls from the boiling water with a slotted spoon; add them to the soup.

6. 6

   Serve and enjoy!

• Calories 692.27 kcal High
• Protein 61.31 g Good Source
• Carbs 69.05 g Moderate
• Total Fat 20.15 g High
• Saturated Fat 3.25 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 334.43 mg High
• Sodium 1285.69 mg High
• Fiber 12.13 g Good Source
• Sugar 21.01 g High
• Added Sugar 9.93 g Moderate
• Calcium 169.7 mg Moderate
• Iron 1.81 mg Moderate
• Potassium 628.66 mg Moderate
• Vitamin A 45.46 mcg_rae Low Source
• Vitamin C 1.43 mg Low Source
• Vitamin D 1.34 mcg Low Source

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

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