Chicken Soup with Matzah Balls

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Member since 2009
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Serves 12-14 | Prep Time | Cook Time

Why I Love This Recipe

Favorite in our house

Ingredients You'll Need

4-5 pound stewing chicken (with giblets), cut into 8 pieces
1 large onion
3 cloves
1 large parsnip, peeled
1/4 stalk celery with leaves
Several sprigs of fresh parsley
1 tsp salt
1/2 tsp pepper
Matzah Balls (make according to recipe on box)


1) Clean the chicken pieces in cold water. Make sure all the pinheads are removed. Place in a 6 quart soup pot.

2) Stick the onion with cloves. Place in pot with the parsnip, celery, parsley, salt and pepper. Add water to cover and bring to a boil

3) Skim the top of the soup and cover pot. Turn heat to simmer and cook slowly for 2 to 3 hours.

4) Cool. Discard the onion, celery, and parsley. Remove chicken (save for other use). Refrigerate broth overnight. To serve, remove congealed fat, add matzah balls, and reheat for at least 15 minutes.

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