Ingredients
1 whole chicken (about 1.4 kg)
2 liters chicken broth
4 large carrots, diced (about 500g)
4 stalks celery, diced (about 300g)
1 large turnip, diced (about 300g)
2 medium parsnips, diced (about 200g)
1 medium onion, diced (about 200g)
1 medium leek, chopped
1/2 cup chopped fresh dill
Salt and ground black pepper, to taste
1 1/2 cups matzo ball mix
1/2 cup water
80ml vegetable oil
4 large eggs
Directions
Step 1
To prepare the chicken soup, place the whole chicken in a large pot and cover it with water. Bring to a boil, then reduce the heat and simmer until the chicken is very tender and falling off the bones (about 1 1/2 hours).
Step 2
Remove the cooked chicken from the pot and let it cool on a cutting board for about 10 minutes. Pull the chicken meat from the bones, discard the skin and bones, and shred the meat.
Step 3
In a large soup pot, bring the chicken broth to a boil. Stir in the shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill. Reduce the heat and simmer until the vegetables are tender (about 20 minutes). Season with salt and pepper.
Step 4
While the soup is simmering, prepare the matzo balls. In a bowl, mix the matzo ball mix, water, oil, and eggs. Use wet hands to form the mixture into 1-inch balls.
Step 5
Bring the soup to a boil again. Gently drop the matzo balls into the boiling broth. Reduce the heat and simmer until the matzo balls have increased in size and are cooked through (about 20 minutes more).