Angel Family Chicken Soup with Matzo Balls
This recipe has been passed down for generations in the Angel family. Using fresh ingredients gives this healthy soup a rich flavor.
INGRIDIENT
DIRECTION
Step: 1
Place raw chicken in a large stockpot.
Step: 2
Add parsnips, carrots, celery, onion, dill, and parsley to the stockpot; cover with water, and boil until the chicken is 200 degrees F (95 degrees C) or begins to fall apart, about 1 hour.
Step: 3
Remove chicken from the stock and set aside for another use.
Step: 4
Whisk together eggs and oil in a medium-sized mixing bowl.
Step: 5
Add matzo meal to the bowl with eggs and oil, stirring until well combined. Cover and refrigerate for 20 minutes.
Step: 6
Remove matzo mixture from the refrigerator and gently hand-roll into 1 inch balls. Be careful not to over-roll as this can make the matzo balls tough.
Step: 7
In a separate pot, heat chicken stock. Place matzo balls into the stock and simmer until they are soft, at least 1 hour.
Step: 8
Transfer the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.
Step: 9
To serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. Enjoy!
NUTRITION FACT
Per Serving: 188 calories; protein 3.7g; carbohydrates 26.1g; fat 8.7g; cholesterol 0.4mg; sodium 516.2mg.
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