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Chicken-Matzo Ball Soup

Ingredients

• 1 4- to 5- pound roasting chicken
• 2 1/2 cups water
• 1 1/2 cups sliced celery
• 1 cup chopped onion
• 1/2 cup sliced leek
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 1 cup sliced carrot
• 1 cup peeled, sliced parsnip
• 1 tablespoon snipped parsley
• 1 tablespoon snipped dill or 1/4 teaspoon dried dill weed (optional)
• 30 cooked matzo balls

Directions

1. Place chicken in an 8- to 10-quart stockpot.
2. Add the water, celery, onion, leek, salt, and pepper and simmer, covered, for 1 1/2 hours.
3. Add carrot and parsnip and simmer, covered, 30 minutes.
4. Remove chicken from pot.
5. Remove skin and bones from chicken.
6. Chop meat, reserving 3 cups.
7. Strain broth through two layers of cheesecloth.
8. Discard solids.
9. Skim fat from broth.
10. Return broth, vegetables, and reserved chicken to pot.
11. Add parsley and dill.
12. Heat through.
13. Serve soup with Matzo Balls.

Attribution