Chicken Soup with Matza Balls



1 whole chicken plus two thighs
6 to 8 quarts water
1 onion, peeled and cut in quarters
6 carrots, peeled and cut in chunks
6 stalks celery, cut into chunks
2 parsnip, peeled and cut into chunks
2 turnips, peeled and cut into chunks
2 tablespoons kosher salt
1 tablespoon dill
1 tablespoon chicken consommé powder

1 box matza ball mix

Place chicken and water in a large stock pot. Bring to a boil, remove scum and reduce heat to simmer. Add remaining ingredients and simmer for about 1-1/2 hours. Remove chicken and spices for a clear soup. Add consommé powder and stir. Chicken can be shredded and returned to soup if desired or used for chicken salad and other dishes.
Prepare matza balls according to package directions. Add to soup. I have made matza balls from scratch and from the package and after years of trial and error, I have concluded that the packaged ones just taste better!

Comments are closed.