Name: Matzo Ball Soup with Fresh Dill
Total time: 3 h
Ingredients: 6 large eggs; 6 tablespoons canola oil; 1 ½ cups whole-wheat matzo meal; ½ cup seltzer; 1 ½ tablespoons minced fresh dill; 1 teaspoon kosher salt; ½ teaspoon ground pepper; 6 pounds bone-in chicken pieces; 6 medium carrots, very thinly sliced; 4 stalks celery, very thinly sliced; 3 medium onions, halved and very thinly sliced; 3 small parsnips, peeled and very thinly sliced; 6 whole peppercorns; 2 bay leaves; 2 teaspoons kosher salt; 14 cups water; ½ cup chopped fresh parsley plus 6 tablespoons, divided; 6 tablespoons chopped fresh dill, divided

Directions

Step 1

To prepare matzo balls: Whisk eggs in a large bowl. Add oil and whisk to combine. Add matzo meal, seltzer, minced dill, 1 teaspoon salt and pepper; mix until combined. Cover and refrigerate for at least 2 hours and up to 6 hours.

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Step 2

Meanwhile, to prepare soup: Place chicken, carrots, celery, onions, parsnips, peppercorns, bay leaves and salt in a large stockpot; add water. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce heat to low and add 1/2 cup parsley and 3 tablespoons dill. Partially cover and simmer for 1 1/4 hours.
Step 3

Transfer the chicken to a large bowl and let cool. Skim fat off the soup, if desired.
Step 4

While the chicken cools, bring a large pot of water to a boil over high heat. With wet hands and using a generous 2 tablespoons for each, form the matzo mixture into 16 balls about 2 inches in diameter. Add the matzo balls to the boiling water; return to a boil, then reduce heat to medium-low. Cover and cook for 25 minutes.
Step 5

Remove the chicken from the bones. (Discard skin and bones.) Shred the chicken and stir into the soup.
Step 6

Using a slotted spoon, transfer the cooked matzo balls to the soup. Return the soup to a simmer over medium heat. Mix the remaining 6 tablespoons parsley and 3 tablespoons dill. Serve the soup sprinkled with the herbs.

Tips

To make ahead: Refrigerate soup with matzo balls for up to 3 days. Freeze soup and matzo balls separately for up to 3 months.

Nutrition Facts

Serving Size: 1 matzo ball & 1 1/2 cups soup

Per Serving:

278 calories; protein 25.1g; carbohydrates 15.4g; dietary fiber 3.2g; sugars 3g; fat 12.3g; saturated fat 2.3g; cholesterol 157.4mg; vitamin a iu 4281.7IU; vitamin c 9.3mg; folate 35.6mcg; calcium 51.7mg; iron 1.8mg; magnesium 34.6mg; potassium 416.3mg; sodium 490.3mg.

Exchanges:

3 lean protein, 1 fat, 1 vegetable, 1/2 medium-fat protein, 1/2 starch

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts