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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 320 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. To make the soup on the stovetop, combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot. Bring the water to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops. | 2. Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate. | 3. To make the soup in a pressure cooker, add chicken, onions, celery, carrots, dill, bay leaf, and water to the pressure cooker as directed in step 1, seal the pressure cooker, and bring it up to full pressure. Reduce the heat, maintaining full pressure, and cook for 30 minutes. Allow the pressure to drop naturally. Remove chicken and vegetables from broth. Strain the broth; discard vegetables. When chicken is cool enough to handle, remove chicken meat from bones as directed in step 2. | 4. Combine vegetable oil, eggs, basil, parsley, 1 1/2 teaspoons salt, and black pepper in a bowl; mix well. Stir in the matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour. | 5. Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into balls about 2 inches across and drop them in the boiling water. Simmer for 20 minutes. | 6. Skim the fat off the chilled chicken broth and place broth in a pot over medium heat. Add salt to taste and the reserved cooked chicken, if desired (see Cook's Note). Transfer the cooked matzo balls to the chicken soup and heat to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken soup	For			0.0	0.0	0.0	0.0
chicken	1		cut	-	-	-	-
yellow onion	2		diced	56.0	13.075999999999999	1.54	0.14
celery	2	stalks	cut	20.48	3.8016	0.8832	0.2176
carrot	3		cut	157.44	36.7872	3.5712	0.9216
dill	1	bunch		-	-	-	-
bay leaf	1			-	-	-	-
water	3	quarts		-	-	-	-
matzo ball	For	the		-	-	-	-
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
egg	4			286.0	1.44	25.12	19.02
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt	1	1/2 teaspoons		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
matzo meal	1	cup		-	-	-	-
water	3	quarts		-	-	-	-
salt	1	teaspoon		-	-	-	-

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