Chicken Soup With Marrow Balls Recipe

Name: Chicken Soup With Marrow Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts tepid water; 1 large cut-up chicken, preferably stewing or large roaster; 2 whole onions, peeled; 4 parsnips, peeled; 2 stalks celery with leaves; 1 rutabaga, peeled; 1 large turnip, peeled; 1 kohlrabi, quartered (optional); 6 carrots, peeled (slice 2 into matchlike sticks); 6 tablespoons chopped fresh parsley; 6 tablespoons fresh dill; Salt and freshly ground pepper to taste; 1 whole zucchini, sliced into matchlike sticks; Marrow balls (see recipe)

Servings: persons

4 quarts tepid water
1 large cut-up chicken, preferably stewing or large roaster
2 whole onions, peeled
4 parsnips, peeled
2 stalks celery with leaves
1 rutabaga, peeled
1 large turnip, peeled
1 kohlrabi, quartered (optional)
6 carrots, peeled (slice 2 into matchlike sticks)
6 tablespoons chopped fresh parsley
6 tablespoons fresh dill
Salt and freshly ground pepper to taste
1 whole zucchini, sliced into matchlike sticks
Marrow balls (see recipe)

1
In a large saucepan, bring the water and the chicken to a boil.
2
Skim off any residue that accumulates.
3
Add the onions, parsnips, celery, rutabaga, turnip, kohlrabi (if using), 4 of the carrots, 4 tablespoons of the parsley, 4 tablespoons of the fresh dill and salt and pepper to taste.
4
Cover and simmer over low heat for 2 1/2 hours.
5
Strain the soup; remove the meat, celery and onion and discard or use for other purposes.
6
When the soup has cooled slightly, remove the remaining vegetables, slice them into thin strips and return to saucepan.
7
Refrigerate the strained soup until the fat congeals on the surface, about 3 hours or overnight.
8
Skim off the fat.
9
Add the zucchini and the remaining carrots.
10
Add the marrow balls and cook as in Step 3 of the marrow ball recipe.
11
Serve warm, garnished with the remaining parsley and dill.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 quarts tepid water, 1 large cut-up chicken, preferably stewing or large roaster, 2 whole onions, peeled, 4 parsnips, peeled, and more.

Yes, Chicken Soup With Marrow Balls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup With Marrow Balls

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