Name: Bubbie's Hearty Matzo Ball Soup
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Whole chicken - 1 (3 pound); Chicken broth - 2 (48 ounce) containers; Carrots, cut into 1/4-inch dice - 4 large; Celery, cut into 1/4-inch dice - 4 stalks; Turnip,cut into 1/4-inch dice - 1 large; Parsnips, cut into 1/4-inch dice - 2 medium; Onion, cut into 1/4-inch dice - 1 medium; Leek, chopped - 1 medium; Chopped fresh dill - ½ cup; Salt and ground black pepper to taste - ½ cup; Matzo ball mix - 1 ½ cups; Water - ½ cup; Vegetable oil - ⅓ cup; Eggs - 4 large

Ingredients for - Bubbie's Hearty Matzo Ball Soup

1. Whole chicken 1 (3 pound)

2. Chicken broth 2 (48 ounce) containers

3. Carrots, cut into 1/4-inch dice 4 large

4. Celery, cut into 1/4-inch dice 4 stalks

5. Turnip,cut into 1/4-inch dice 1 large

6. Parsnips, cut into 1/4-inch dice 2 medium

7. Onion, cut into 1/4-inch dice 1 medium

8. Leek, chopped 1 medium

9. Chopped fresh dill ½ cup

10. Salt and ground black pepper to taste ½ cup

11. Matzo ball mix 1 ½ cups

12. Water ½ cup

13. Vegetable oil ⅓ cup

14. Eggs 4 large

How to cook deliciously - Bubbie's Hearty Matzo Ball Soup

1 . Stage

Make the soup: Place chicken into a large pot and cover with water; bring to a boil. Reduce the heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours.

2 . Stage

Remove chicken from the pot and place on a cutting board until cool enough to handle, about 10 minutes. Pull chicken meat from the bones, and shred. Discard skin and bones.

3 . Stage

Bring chicken broth to a boil in a large soup pot. Stir in shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill. Reduce the heat to low and simmer until vegetables are tender, about 20 minutes. Season with salt and pepper.

4 . Stage

Meanwhile, make the matzo balls: Stir matzo ball mix, water, oil, and eggs together in a bowl. Use wet hands (to prevent sticking) and form the mixture into 1-inch balls.

5 . Stage

Return the broth to a boil. Gently drop matzo balls into the boiling broth. Reduce the heat again and simmer until matzo balls have increased in size and are cooked through, about 20 more minutes.