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🍽️ Chicken Soup with Fluffy Matzo Balls

380 kcal · 30 min · 4 servings

Ingredients

• 1 soup chicken
• 2 onions (peeled)
• 200 g celery
• 4 carrots
• 4 sprigs parsley
• 1 herb bouquet
• Dumpling batter (matzo dumplings)
• 2 eggs
• 1 onion
• 2 tbsp parsley (chopped)
• 100 g matzo meal
• 1 pinch salt

Instructions

1. 1. Peel the onions, carrots, and celery stalks.
2. 2. Dice the peeled vegetables into coarse chunks.
3. 3. Thoroughly rinse the soup chicken.
4. 4. Place the chicken in a large pot.
5. 5. Cover the chicken with enough water.
6. 6. Bring the water to a boil.
7. 7. Let the broth simmer gently for 10 minutes.
8. 8. Skim off the rising foam with a spoon.
9. 9. Add the diced vegetables to the pot.
10. 10. Add the bouquet garni (a bundle of herbs).
11. 11. Add fresh parsley to the soup.
12. 12. Let the soup simmer gently for about 3 hours.
13. 13. Remove the cooked chicken from the broth.
14. 14. Strain the soup through a fine sieve.
15. 15. Skim the fat floating on the surface.
16. 16. Season the clear soup with salt and pepper to taste.
17. 17. Separate the eggs into yolks and whites.
18. 18. Whip the egg whites until they form stiff peaks.
19. 19. Gently fold all remaining ingredients for the dumplings into the whipped egg whites.
20. 20. Let the dumpling mixture rest for 1 hour.
21. 21. Shape the mixture into small balls.
22. 22. Bring salted water to a gentle simmer.
23. 23. Cook the dumpling balls in the salted water for approx. 20 minutes.
24. 24. Serve the hot dumplings in the warm chicken soup.

Nutrition per serving

• kcal: 380
• Protein: 28 g · Fett/Fat: 12 g · Carbs: 35 g