Matzo ball soup

Method

1. 1

   Step 1

   Put the chicken, water, onion (opens in a new tab), the 2 halved carrots (opens in a new tab), celery (opens in a new tab), parsnip (opens in a new tab), half the dill (opens in a new tab) and the salt in a stockpot. Bring slowly to the boil, skim, then simmer gently for 1½ hours.

   • 90 min
   • low heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: Wash hands and surfaces after handling raw chicken.

2. 2

   Step 2

   Meanwhile, whisk the eggs (opens in a new tab), oil, 3 tbsp stock and salt, then stir in the matzo meal (opens in a new tab). Cover and chill for 30 minutes so the meal hydrates.

   • 30 min

   

3. 3

   Step 3

   Bring a large saucepan (opens in a new tab) of salted water to the boil. With wet hands, roll the mixture into walnut-sized balls without packing them, drop into the water, cover and simmer for 30 minutes until puffed and cooked through.

   • 35 min
   • medium-low heat
   • Saucepan (opens in a new tab)

   Keep the lid on — the steam helps them puff.

   

4. 4

   Step 4

   Strain the soup, shred some of the chicken and return it with the sliced carrot (opens in a new tab). Simmer 10 minutes until the carrot is tender, season with pepper (opens in a new tab), then add the matzo balls and serve with the remaining dill (opens in a new tab).

   • 12 min
   • medium-low heat

   Food safety: Reheat the chicken until piping hot.