Chicken Soup With Matzo Balls Recipe

Name: Chicken Soup With Matzo Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 to 5 lb.) chicken; 2 1/2 qt. water; 2 onions, cut up; 1 leek, sliced; 3 stalks celery, sliced; 1 Tbsp. salt; 1/4 tsp. pepper; 2 carrots, sliced; 2 parsnips, sliced; 4 or 5 parsley sprigs; 1/4 tsp. dried dill weed (optional); 1 recipe Matzo Balls

Servings: persons

1 (4 to 5 lb.) chicken
2 1/2 qt. water
2 onions, cut up
1 leek, sliced
3 stalks celery, sliced
1 Tbsp. salt
1/4 tsp. pepper
2 carrots, sliced
2 parsnips, sliced
4 or 5 parsley sprigs
1/4 tsp. dried dill weed (optional)
1 recipe Matzo Balls

1
Place chicken, water, onions, leek, celery, salt and pepper in 8 to 10-quart Dutch oven.
2
Bring to boiling; reduce heat and simmer covered for 1 hour to 1 1/2 hours.
3
Add carrots and parsnips; simmer covered for 30 more minutes.
4
Remove chicken and refrigerate if you are not planning to use as main meal.
5
Lift vegetables from broth with slotted spoon, then strain broth. Return vegetables to broth.
6
Add parsley and dill if desired. Heat through and serve in bowls with Matzo Balls.

130

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 (4 to 5 lb.) chicken, 2 1/2 qt. water, 2 onions, cut up, 1 leek, sliced, and more.

Yes, Chicken Soup With Matzo 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 Matzo Balls

How did you like this recipe?

Frequently Asked Questions