This chicken soup is warm, filling and comforting. Whether you're preparing for a weeknight meal or a Passover celebration, this hearty soup is full of soul… not to mention vegetables like leeks, celery and carrots, and classic salty matzo balls.
- 4 large eggs
- ¼ cup water
- ¼ cup oil
- ½ tsp kosher salt
- ground black pepper to taste
- 1 cup unsalted matzo meal
- 4- 5 lb chicken, cut into 8 pieces
- 2 leeks
- 5 carrots, cleaned and sliced
- 3 parsnips, cleaned and sliced
- 4 stalks celery, cleaned and sliced
- sprigs of dill or parsley
- 2 ½ qt water
- Beat eggs. Add water, oil, salt and pepper. Mix well. Add matzo meal and stir thoroughly. Refrigerate for 1/2 to 1 hour.
- Rinse chicken and trim off excess fat.
- Trim off leek ends and top dark green leaves. Rinse leeks well and slice.
- In a pot, combine chicken, carrots, parsnips, celery and leeks. Add water and dill or parsley. Bring soup to boil, then simmer for 1½–2 hours.
- While soup is boiling, form matzo mixture into 24 1-inch balls. Bring a pot of water to a boil, add matzo balls and cook, covered, for 20 minutes.
- Remove matzo balls from water with a slotted spoon and add to soup while it cooks for the last 10–15 minutes. Remove chicken bones before serving.
Make sure all ingredients are labeled as Kosher for Passover
- Calories 432kcal 22%
- Fat 27.4g 42%
- Saturated fat 7.2g 36%
- Carbs 17.7g 6%
- Sodium 253mg 11%
- 3.3g sugar
- 2.9g fiber
- 27.2g protein
- 173mg cholesterol