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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 130 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat. | 2. Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes. | 3. Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
chicken broth	2	containers		-	-	-	-
carrot	4		cut	118.08	27.5904	2.6784	0.6912
celery	4	stalks	cut	40.96	7.6032	1.7664	0.4352
turnip	1		cut	51.24	11.7669	1.6469999999999998	0.183
parsnip	2		cut	199.5	47.8534	3.1919999999999997	0.7979999999999999
leek	1		chopped	54.29	12.5935	1.335	0.267
onion	1		cut	64.0	14.944	1.76	0.16
dill	1/2	cup	chopped	153.72	27.8057	8.0539	7.3282
matzo ball mix	1 1/2	cups		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
water	1/2	cup		0.0	0.0	0.0	0.0
salt black pepper	1 to taste	pinch	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.