Ingredients

• 1 whole raw chicken
• 6 cups water , more as needed
• 7 large carrots , cut into bite-sized pieces
• 1 bunch celery , cut into bite-sized pieces
• 3 parsnips , peeled and cut into bite-sized pieces
• 1 onion , cut into bite-sized pieces
• 1 bunch fresh dill , chopped
• 1 bunch fresh parsley , chopped
• 4 large eggs
• 0.25 cups vegetable oil
• 1 cup matzo meal
• 1 quart chicken stock
• 1 rotisserie chicken , meat cut into bite-sized pieces
• salt and ground black pepper to taste

Instructions

1. 1 Place whole chicken in a large stockpot; add 6 cups water, carrots, celery, parsnips, onion, dill, and parsley. Add more water as needed to cover ingredients; bring to a boil over medium-high heat. Cook until chicken begins to fall apart, about 1 hour. Remove chicken from soup and reserve for another use.
2. 2 Whisk eggs and oil together in a medium bowl; stir in matzo meal until well combined. Cover the bowl; refrigerate for 20 minutes. Gently roll matzo mixture into 1-inch balls; be careful not to over roll as this can make matzo balls tough.
3. 3 Bring 1 quart chicken stock to a boil in a separate large pot; reduce heat to a simmer. Gently add matzo balls to stock; cook until tender, about 1 hour. Transfer matzo balls to pot with soup and vegetables; season soup with salt and black pepper.
4. 4 Place some rotisserie chicken meat in individual soup bowls; ladle in soup and matzo balls.

Nutrition per serving