Ingredients

How to make it

  • 1. Get out a large stockpot-8qt is best but six is OK
  • 2. Rinse chicken well-taking out stomach, neck,heart and liver and place all in stockpot-add enough water to completely cover the chicken
  • 3. Add garlic clove, onion and parsley to pot.
  • 4. Begin cooking the soup until it comes to a rolling boil, then cover and lower the flame or setting-allow chicken breast side down to boil for 20 minutes
  • 5.In the meanwhile make the Matzoh balls whisking the oil and eggs first and adding 2 Matzoh Ball mix packets. After mixed well place covered in fridge for 15 minutes.
  • 6. After 20 minutes add the parsnips and cut into 3 inch chunks and place in pot, also the whole carrots and allow to boil for another 30-40 minutes.
  • 7. Make the Matzoh balls-I like to make them smallish because they cook faster and don't fall apart later-so about the size of a cherry tomato
  • 8.Test for doneness of chicken by using a meat thermometer in the leg/thigh and if it registers done for poultry(usually 170 degrees) then take the chicken out and put it on a big plate. Use a slotted spoon to take out small bones that fell to the bottom of the pot and the parsnips and carrots.
  • 9. Add 21/2 cups water and the packet of matzoh ball soup mix to the pot and when it comes to a boil drop the matzoh balls in it and cover. They take awhile to cook-test one after 20 minutes to see if the middle is done-if not keep cooking them-should be no more than 30 min.
  • 10. While the Matzoh balls are boiling, time to debone the chicken quickly(20 min). Have a bowl of something handy to put bones in. Once you have all the deboned chicken meat, cut in small pieces-size is your choice.Same with parsnips and carrots-you can slice them any size you wish and add chicken and veggies back to the soup to boil for 10 minutes while the Matzoh balls are finishing cooking.
  • 11. Check for taste-if you like your soup more salty-add to taste, if you like it less salty add water.
  • 12. Add the noodles at the last minute, when the matzoh balls are done and the soup is still boiling but the stove turned off. They cook in like a minute or 2.
  • Sometimes with this soup you have so much bulk that there is not enough liquid, especially after you have refrigerated the leftovers. Don't be afraid to add water or chicken broth to it when reheating or anytime you need more liquid.
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Reviews & Comments 4

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    " It was excellent "
    modelsmom ate it and said...
    Delicious, even though I used boneless skinless breasts instead of a whole whicken (that's what I had). Never thought of putting parsnips into a soup before - so good! And loved the eggs, an easy way to add more protein and some texture.
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    " It was excellent "
    modelsmom ate it and said...
    Can't wait to try this! I have all the ingredients, AND a daughter with a sore throat - so it's got to be fate!
    Was this review helpful? Yes Flag
  • FavoriteFixins 3 years ago
    Oh what a wonderful recipe! I've never had this soup, but have heard it's delicious! I was also asking another foodie about 'lox'. Can't wait to see what else you'll be posting!
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  • lovebreezy 3 years ago
    Please consider adding this to the JEWISH FOOD LOVERS group since you are the only one that can do that. You'll have to join the group but you can always leave it after you add this dish to the group. Thanks for posting this recipe.
    Jewish Food Lovers
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  • kristopher 3 years ago
    Sooo good (and sooo featured on the homepage!)
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