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Matzo Ball Soup
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Prep Time:
15 minutes
Cook Time:
145 minutes
Total Time:
170 minutes
Homemade matzo ball soup with whole chicken and mix, ideal for Passover or a cozy meal.
Ingredients:
  • 1 (3 pound) whole chicken
  • 2 (48 ounce) containers chicken broth
  • 4 large carrots, cut into 1/4-inch dice
  • 4 stalks celery, cut into 1/4-inch dice
  • 1 large turnip,cut into 1/4-inch dice
  • 2 medium parsnips, cut into 1/4-inch dice
  • 1 medium onion, cut into 1/4-inch dice
  • 1 medium leek, chopped
  • 0.5 cup chopped fresh dill
  • salt and ground black pepper to taste
  • 1.5 cups matzo ball mix
  • 0.5 cup water
  • 0.33333334326744 cup vegetable oil
  • 4 large eggs
Instructions:
  • For flavorful chicken soup, add chicken to a large pot and cover with water. Bring to a boil, then simmer on low until chicken is tender and easily falls off the bones, approximately 1 ½ hours.
  • Transfer the cooked chicken to a cutting board and allow it to cool for about 10 minutes. Remove the chicken meat from the bones, shred it, and discard the skin and bones.
  • 1. In a large soup pot, bring chicken broth to a lively boil. 2. Add shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill, stirring well. 3. Reduce heat to low and simmer gently until vegetables are tender, approximately 20 minutes. 4. Season with salt and pepper to taste.
  • Prepare the matzo balls by mixing matzo ball mix, water, oil, and eggs in a bowl. Shape the mixture into 1-inch balls using wet hands to prevent sticking.
  • Bring the broth back to a boil and carefully add the matzo balls. Lower the heat and simmer until the matzo balls have expanded and cooked through, approximately 20 more minutes.

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