Lemon-Scented Chicken Soup with Parsley-Sage Matzo Balls
A comforting and aromatic chicken soup featuring tender vegetables, fresh herbs, and homemade matzo balls, brightened with fresh lemon for a citrusy finish. This classic Jewish-style soup combines traditional flavors with a refreshing twist.
Ingredients
- •1 whole chicken
- •4 cups boiling water
- •5 quarts cold water
- •1 tablespoon coarse kosher salt
- •1 pound onions
- •1 pound yam
- •¾ pound carrots
- •½ pound parsnips
- •4 stalks celery stalks
- •10 sprigs fresh dill
- •10 sprigs Italian parsley
- •1 batch Parsley-Sage Matzo Balls
- •3 tablespoons fresh lemon juice
- •8 slices lemon
Cooking Instructions
- 1.
Place chicken in large bowl. Add boiling water to cover. Let stand 2 minutes; drain well. Using small knife, scrape skin to remove any surface fat. Rinse with cold water; drain again. Bring 5 quarts water to boil in heavy large pot. Add chicken. Return to boil, skimming impurities . Cook until broth is clear, skimming as needed and stirring occasionally, about 15 minutes. Add onions, yam, carrots, parsnips, and celery. Partially cover and reduce heat to medium-low; simmer until chicken and vegetables are tender, about 1 1/2 hours. Add dill and parsley to soup; simmer 3 minutes. Remove from heat and let stand 1 hour. Strain into clean pot. (Can be made 2 days ahead. Chill uncovered until cold, then cover and chill.) Add matzo balls to soup and rewarm over medium heat. Season to taste with lemon juice, salt, and pepper. Ladle into bowls. Add 1 lemon slice and matzo balls to each.
180 min
