About this recipe:A delicious Jewish chicken soup. Chicken is simmered with onion, carrots, parsnips and matzo dumplings. These matzo balls are dense and heavy, just like they should be.
1 whole chicken
1 medium onion, chopped
8 carrots, sliced
1 parsnip, chopped
3 cloves garlic, crushed
2 sticks celery, chopped
1 bunch fresh dill, chopped
salt and pepper to taste
330g matzo meal
6 tablespoons vegetable oil
2 teaspoons salt
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Method Prep:15min › Cook:4hr › Extra time:4hr15min › Ready in:8hr30min
Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 7 to 8cm from the top of the pot. Add the onion, carrots, parsnip, celery and dill. Bring to a simmer over medium heat and cook, partially covered, for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup and add the garlic cloves. Partially cover and simmer for another 2 hours for best flavour.
In a medium bowl, mix together the matzo meal, eggs, oil, salt and 4 tablespoons of the stock from the chicken soup. Refrigerate for about 20 minutes.
Pass the soup through a fine sieve to separate the solids. Return the broth back to the pot over medium high heat and bring to the boil.
Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking. Drop the matzo balls into the boiling broth, then cover and cook for about 35 minutes.
While the matzo balls are cooking, discard the bones and skin from the chicken and cut or shred meat into pieces. Return chicken meat to the soup or leave the soup as a broth and reserve the chicken another use.
Alternatively, you can cook the matzo balls in boiling water separately for 35 minutes and then remove the matzo balls from the water and serve in the hot chicken soup.