Chicken Soup with Matzoh Balls
- 2 lg Eggs
- 1 lg Egg white
- ½ tsp Salt
- ¾ cup Matzo meal
- 1 tbsp Oil
- 8 cups Homemade chicken broth
- 2 Parsnips (Peeled and chopped)
- 1 lg Carrot (Peeled and chopped)
- 1 Onion (Chopped)
- 1 cup Broccoli florets
- 1 cup Sliced Mushrooms
- 2 tbsp Fresh dill or Parsley (Chopped)
Create the Matzoh Ball Mixture
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In a mixing bowl, whisk together eggs, egg white and salt.
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Whisk in matzo meal, oil and 3 Tbsp cold water.
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Cover and chill the mixture at least 1 hour or overnight.
Create the actual Soup
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In a large pot, bring chicken broth to a boil.
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Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes.
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Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work.
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Cook the matzo balls, covered, for 15 minutes.
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Do not left the ilde; the broth must simmer rapidly to allow the matzo balls to expand properly.
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Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes.
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Ladle into bowls, sprinkle with dill or parsley and serve.