Classic MatzoBall Soup

[Slowcookmama]

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

• 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.

 

[christine]

I love soup and this is one I will definitely try. Thanks

 

[Geri K]

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

• 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.

This is one of my all time favorites although I have never made it from scratch. I always bought the soup mix already made but now will be trying this one for sure. This will taste so good on a cold winter day and it is very filling as well.