Lemon-Scented Chicken Soup with Parsley-Sage Matzo Balls
Lemon-Scented Chicken Soup with Parsley-Sage Matzo Balls is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place chicken in large bowl.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace chicken in large bowl.
Add boiling water to cover.
Let stand 2 minutes; drain well.
Using small knife, scrape skin to remove any surface fat.
Rinse with cold water; drain again.
Bring 5 quarts water to boil in heavy large pot.
Add chicken.
Return to boil, skimming impurities.
Cook until broth is clear, skimming as needed and stirring occasionally, about 15 minutes.
Add onions, yam, carrots, parsnips, and celery.
Partially cover and reduce heat to medium-low; simmer until chicken and vegetables are tender, about 1 1/2 hours.
Add dill and parsley to soup; simmer 3 minutes.
Remove from heat and let stand 1 hour.
Strain into clean pot. (Can be made 2 days ahead.
Chill uncovered until cold, then cover and chill.) Add matzo balls to soup and rewarm over medium heat.
Season to taste with lemon juice, salt, and pepper.
Ladle into bowls.
Add 1 lemon slice and matzo balls to each.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.