Chicken

Chicken noodle soup with matzo balls

Name: Chicken noodle soup with matzo balls recipe
Yield: 4
Ingredients: 1.3kg whole chicken; 2 carrots, roughly chopped; 2 celery stalks, chopped; 1 onion, roughly chopped; 4 garlic cloves, bruised; 2 parsnips, roughly chopped; 1/2 bunch thyme, finely chopped; 4 bay leaves; 200g matzo meal (from select supermarkets); 2 eggs, plus 1 egg white, lightly beaten; 1/2 bunch flat-leaf parsley, finely chopped; 1/2 bunch dill, finely chopped; 1 tsp baking powder; 1 tbs grapeseed oil; 150g spaghetti, cooked to packet instructions; Lemon wedges, to taste

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by Phoebe Wood

Jul 29, 2021

This chicken noodle soup is exactly what winter calls for. Begin this recipe 3 hours ahead.

1.3kg whole chicken
2 carrots, roughly chopped
2 celery stalks, chopped
1 onion, roughly chopped
4 garlic cloves, bruised
2 parsnips, roughly chopped
1/2 bunch thyme, finely chopped
4 bay leaves
200g matzo meal (from select supermarkets)
2 eggs, plus 1 egg white, lightly beaten
1/2 bunch flat-leaf parsley, finely chopped
1/2 bunch dill, finely chopped
1 tsp baking powder
1 tbs grapeseed oil
150g spaghetti, cooked to packet instructions
Lemon wedges, to taste

Method

1.

Place chicken, carrot, celery, onion, garlic and parsnip, half the thyme and bay leaves in a large stockpot and cover with 3L cold water. Place over high heat and bring to a simmer. Reduce heat to low and cook for 3 hours or until soup broth is flavoursome and chicken is tender. Remove chicken and set aside. Strain stock, reserving some of the vegetables. Season stock with salt and pepper.
2.

Combine matzo meal, eggs, egg white, remaining thyme, 1/4 bunch parsley and dill, baking powder, oil, 1/4 cup (60ml) chicken stock mixture and 1 tsp salt flakes in a bowl. Roll into 20 x tablespoon-sized balls. Add to the chicken stock. Cook for 45 minutes or until cooked through.
3.

Remove chicken skin and discard. Shred chicken meat and discard bones. Return chicken to the stockpot and season. Add the spaghetti. Divide soup, pasta, chicken and matzo balls among bowls. Top with remaining parsley and dill, and serve with lemon wedges.