INGREDIENTS :
2 quarts Chicken Stock
1 stalk celery, diced
2 carrots, cut into coin-sized pieces
1 parsnip, diced
1 onion, diced
1½ cups diced cooked chicken
1 cup boiling water
1 cup matzo meal
1 egg
1½ tablespoons minced dill
2 quarts Chicken Stock
1 stalk celery, diced
2 carrots, cut into coin-sized pieces
1 parsnip, diced
1 onion, diced
1½ cups diced cooked chicken
1 cup boiling water
1 cup matzo meal
1 egg
1½ tablespoons minced dill
- Put the Chicken Stock, celery, carrots, parsnip, and onions into a 4-quart slow cooker. Cook on low for 6–8 hours. Add the chicken 1 hour before serving.
- About 20 minutes before serving, mix the boiling water, matzo meal, egg, and dill in a large bowl until smooth. Form into 2″ balls. Drop them into the soup, cover, and cook for 15 minutes.