Matzo Ball Soup
Nicknamed “Jewish penicillin,” this week’s Matzo Ball Soup is perfect for anyone trying to recover from a pesky cold.
Ingredients
- 1 (3 lb.) whole chicken
- 2 (32 oz.) containers chicken broth
- 4 carrots, diced
- 4 stalks celery, diced
- 1 turnip, diced
- 2 parsnips, diced
- 1 leek, chopped
- 1 onion, diced
- 1/3 cup fresh dill
- 1 1/2 cups matzo ball mix
- 4 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 1/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
Instructions
- Place chicken in a large pot, cover with water and bring to boil. Reduce heat to low and simmer about
- /2 hours. Remove chicken, shred and set aside. Discard skin and bones.
- In a large pot, bring chicken broth to boil. Add shredded chicken, carrots, celery, turnip, parsnips, leek, onion and dill. Turn heat to low and simmer until vegetables are tender, about 20 minutes.
- In a medium bowl, mix together matzo ball mix, eggs, vegetable oil, water, salt and pepper. With wet hands, form mixture into 1-inch balls.
- Bring broth back to a boil and add matzo balls. Reduce heat to simmer and let cook for an additional 20 minutes.
