Authentic Jewish Chicken Soup Recipe

Ingredients

• 1 whole chicken
• 2 quarts cold water, or as needed
• 8 carrots, peeled and sliced
• 2 stalks celery, chopped
• 1 parsnip, chopped
• 1 medium yellow onion, chopped
• 1 bunch fresh dill weed, chopped
• salt and pepper to taste
• 3 cloves garlic, crushed
• 2.5 cups matzo meal
• 6 eggs eggs
• 6 tablespoons vegetable oil
• 2 teaspoons salt

Instructions

1. Gather all of your ingredients.
2. Place the whole chicken, breast-side down, in a large stockpot. Fill with cold water until it's about 3 inches from the top. Add the carrots, celery, parsnip, onion, fresh dill, salt, and pepper. Bring to a simmer over medium heat. Cook partially covered for 2 hours, being careful not to boil the soup. Skim off any fat that rises to the surface. Add the garlic, partially cover, and continue to simmer for another 2 hours.
3. In a medium bowl, combine the matzo meal, eggs, oil, 2 teaspoons of salt, and 1/4 cup of broth from the soup. Place in the refrigerator to set for approximately 20 minutes.
4. Bring a separate pot of water to a rapid boil. Roll the matzo mixture into approximately 16 balls. Wet your hands to prevent the dough from sticking. Carefully drop the matzah balls into the boiling water, cover, and cook for about 35 minutes.
5. In the meantime, remove the chicken from the soup. Remove the bones and skin, then cut or shred the chicken into bite-sized pieces. Strain the broth, setting aside the vegetables. Return the broth to the pot. Add the shredded chicken and the reserved vegetables (or save them for another use). Use a slotted spoon to carefully remove the matzah balls from the boiling water and add them to the soup.
6. Serve immediately and enjoy this classic comfort food!

Nutrition

• Calories: 525 kcal
• Fat Content: 27 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 721 mg
• Protein Content: 32 g
• Cholesterol Content: 212 mg
• Carbohydrate Content: 40 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g