Jewish Chicken Soup
Use organic ingredients whenever possible.
1 whole chicken
1 medium yellow onion, chopped
10 carrots, peeled and sliced
1 parsnip, chopped
4 cloves garlic, crushed
2 stalks celery, chopped
1 bunch freshly chopped dill weed
Salt and pepper to taste
2 1/2 cups matzo meal
6 large eggs
8 Tbsp extra virgin olive oil
- Place chicken into a large pot with the breast side down and fill with enough cold water to reach about 3 inches from the top of the pot.
- Add onion, carrot, parsnip, celery and dill.
- Bring to a simmer over medium heat, and cook, partially covered for 2 – 2 1/2 hours.
- Do not let soup boil.
- Skim fat from top of the soup, and add garlic cloves.
- Partially cover, and simmer again for another 2 hours.
- Find a medium sized bowl and mix matzo meal, eggs, extra virgin olive oil, salt and roughly 1/4 cup of broth from the chicken soup stock.
- Place in refrigerator for 20-25 minutes to set.
- In a separate pot of water, boil the water.
- The matzo mixture will make 16 balls after being rolled. Make sure your hands are damp to keep the dough from sticking.
- Place balls into the boiling water.
- Cover and cook for 35-40 minutes.
- As matzo balls cook, strain broth from the chicken soup.
- Return broth back to the pot and remove all bones and skin from chicken.
- Cut chicken into bite-sized pieces.
- Put chicken back into broth.
- Remove matzo balls from the other pot and add to bowls of the hot chicken soup.
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