Ingredients
FOR THE CHICKEN SOUP
2 tbsp. extra-virgin olive oil
1 onion, quartered
2 carrots, cut into approx. 4″ pieces
4 stalks celery, cut into approx. 4″ pieces
1 turnip, quartered
1 parsnip, cut into approx. 4″ pieces
1 whole chicken, about 2 1/2 to 3 lb.
6 c. (48-oz.) homemade chicken broth
4 sprigs fresh dill
4 sprigs fresh flat-leaf parsley
Kosher salt
Freshly ground black pepper
FOR THE MATZO BALLS
4 eggs
1/2 c. chicken fat, melted
1/2 c. seltzer water
1 c. matzo meal
1 tsp. kosher salt
Freshly ground black pepperDirections
SAVE TO MY RECIPES
MAKE THE CHICKEN SOUP
Step 1
In a very large pot, heat oil over medium heat. Add onion, carrots, celery, turnip, and parsnip and cook until vegetables are fragrant, about 2 minutes. Place chicken on top of vegetables and toss so that the chicken gets slightly covered in veggies and oil. Add broth and enough water to just cover the chicken.
Step 2
Add dill, parsley, a pinch of salt, and a few grinds of pepper. Bring to a boil, then lower to a simmer. Cook, partially covered, for 2 hours. Remove chicken (use for the soup or reserve for another use). Reserve a few pieces of carrot (to be later sliced and added to the finished soup), then strain broth into a large bowl or large measuring cup. Discard the remaining vegetables and herbs.
Step 3
Season broth with salt and pepper and serve with matzo balls (recipe follows).
MAKE THE MATZO BALLS
Step 1
In a medium bowl, beat eggs. Add chicken fat and seltzer and mix well. Add matzo meal, salt and pepper and mix well, taking care to ensure all of the matzo meal is incorporated into the egg mixture. Refrigerate the mixture for at least 30 minutes.
Step 2
Meanwhile, bring a large pot of water to a boil. Using a cookie scoop (for medium-sized matzo balls) or ice cream scoop (for large matzo balls), form the mixture into balls, smoothing their shape by rolling them between slightly wet hands. Drop each ball into the boiling water. (They will sink initially, but will rise to the top as they cook.) Cook for 25-35 minutes, or until the centers of the matzo balls are fully cooked. They’ll look dense and dark yellow in the center if they’re not done.
Step 3
Remove them from the boiling water and either add to the chicken soup, or place directly into individual serving bowls and top with soup.Directions
SAVE TO MY RECIPES
MAKE THE CHICKEN SOUP
Step 1
In a very large pot, heat oil over medium heat. Add onion, carrots, celery, turnip, and parsnip and cook until vegetables are fragrant, about 2 minutes. Place chicken on top of vegetables and toss so that the chicken gets slightly covered in veggies and oil. Add broth and enough water to just cover the chicken.
Step 2
Add dill, parsley, a pinch of salt, and a few grinds of pepper. Bring to a boil, then lower to a simmer. Cook, partially covered, for 2 hours. Remove chicken (use for the soup or reserve for another use). Reserve a few pieces of carrot (to be later sliced and added to the finished soup), then strain broth into a large bowl or large measuring cup. Discard the remaining vegetables and herbs.
Step 3
Season broth with salt and pepper and serve with matzo balls (recipe follows).
MAKE THE MATZO BALLS
Step 1
In a medium bowl, beat eggs. Add chicken fat and seltzer and mix well. Add matzo meal, salt and pepper and mix well, taking care to ensure all of the matzo meal is incorporated into the egg mixture. Refrigerate the mixture for at least 30 minutes.
Step 2
Meanwhile, bring a large pot of water to a boil. Using a cookie scoop (for medium-sized matzo balls) or ice cream scoop (for large matzo balls), form the mixture into balls, smoothing their shape by rolling them between slightly wet hands. Drop each ball into the boiling water. (They will sink initially, but will rise to the top as they cook.) Cook for 25-35 minutes, or until the centers of the matzo balls are fully cooked. They’ll look dense and dark yellow in the center if they’re not done.
Step 3
Remove them from the boiling water and either add to the chicken soup, or place directly into individual serving bowls and top with soup. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at dietaefectiva.net To learn more about our program CG
