Chicken Soup with Matzoh Balls

Source: Margaret Messinger and Florence Levine

Chicken Soup

1 3 lb. chicken (whole or cut up)

1 medium onion, washed but unpeeled

1 clove garlic

1 parsnip, washed but unpeeled

2-3 carrots, washed but unpeeled

2-3 stalks celery

handful of celery leaves

2 cans chicken broth (I prefer Swansons lower-sodium broth)

soy sauce or salt


Place ingredients in a pot. Cover with water. Bring to boil. Partially cover and simmer 1 to 1-1/4 hour until chicken is tender. Remove chicken from pot and use for chicken salad or whatever you like. Remove vegetables and save for another use or discard. Strain soup into a container. Refrigerate overnight. Remove fat. Reheat soup and serve with matzoh balls.

Note: consider making chicken pot pie with the chicken and vegetables from the soup

Matzoh Balls (makes 8)

2 eggs

2 T oil

1/2 cup matzoh meal

1 tsp salt, optional

2 T seltzer or ginger ale

boiling water, salted if desired

Mix oil and eggs. Add matzoh meal and salt, if desired. Blend well. Add seltzer or ginger ale. Cover and refrigerate at least 20 minutes. Dip hands in cold water and form matzoh balls. Drop into boiling water. Reduce heat, cover and cook 30 to 40 minutes. Add to warm chicken soup.