Chicken Soup with Matzo Balls

01Method

1. 1

   Put the whole chicken into a large stockpot and cover with water along with the carrots, celery, parsnips, onion, dill, and parsley. Add extra water if needed to submerge everything, then bring to a boil over medium-high heat. Let it cook until the chicken is falling off the bone, roughly 1 hour. Remove the chicken and set aside for another use.

2. 2

   In a medium bowl, beat together the eggs and oil, then fold in the matzo meal until fully incorporated. Cover the bowl and chill in the refrigerator for 20 minutes. With lightly damp hands, shape the mixture into 1-inch balls, being careful not to compress them too firmly or they will turn out tough.

3. 3

   In a separate large pot, bring the chicken stock to a boil, then lower to a gentle simmer. Carefully drop in the matzo balls and cook until they are soft and cooked through, about 1 hour. Transfer the matzo balls into the vegetable soup and season with salt and black pepper to taste.

4. 4

   Spoon some rotisserie chicken into each serving bowl, then ladle the soup and matzo balls over the top.