Recipes & Cooking Dinner & Meal Ideas Soup & Chili Soup Chicken Soup with Matzo Balls Be the first to rate & review! For a main dish soup, remove the meat from the bones, cube the meat, and return 2 cups cubed chicken to the broth with the vegetables. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 25, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Blaine Moats Prep Time: 1 hr Cook Time: 2 hrs Total Time: 3 hrs Servings: 10 Jump to Nutrition Facts Ingredients 1 4 pound roasting chicken 2 ½ quart water 1 cup chopped onion (2 medium) ½ cup sliced leek (1 large) 1 ½ cup sliced celery (3 stalks) 1 tablespoon salt ¼ teaspoon ground black pepper 1 cup sliced carrot (2 medium) 1 cup sliced parsnip (2 medium) 4 parsley sprigs 4 sprigs fresh dill weed or 1/4 teaspoon dried dill weed (optional) 1 recipe Matzo Balls Matzo Balls 1 cup matzo meal 1 teaspoon salt Dash ground black pepper 4 slightly beaten eggs ¼ cup chicken fat ¼ cup carbonated water Directions Place chicken in an 8- to 10-quart pot. Add the water, onions, leek, celery, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, for 1-1/2 hours or until chicken is almost tender. Add carrots and parsnips; simmer, covered, for 30 minutes more or until chicken and vegetables are tender. Remove chicken from pot. When cool enough to handle remove and discard skin from chicken. Pull meat from bones, discarding bones. Chop meat, reserving 3 cups (cover and chill or freeze any remaining chopped chicken for another use). Using a slotted spoon, remove vegetables from broth; set aside. Strain broth through two layers of 100-percent cotton cheesecloth placed in a colander; discard solids. Skim fat from broth. Return broth and vegetables to pot. Add parsley and, if desired, dill weed; heat through. Serve in bowls with Matzo Balls. Matzo Balls In a mixing bowl combine matzo meal, salt, and pepper. Beat in eggs and chicken fat (schmaltz) until well blended. Stir in carbonated water. Cover and chill for at least 2 hours. With wet hands, shape dough into 1-inch balls. Carefully drop dough into a large pot of gently boiling salted water. Cover; simmer for 30 minutes or until Matzo Balls test done (they should be light and cooked all the way through). Do not uncover pot until end of cooking. Remove carefully with a slotted spoon. Serve in hot Chicken Soup. Makes about 30 balls. Rate It Print Nutrition Facts (per serving) 276 Calories 14g Fat 16g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 276 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 127mg 42% Sodium 451mg 20% Total Carbohydrate 16g 6% Protein 20g 40% Vitamin C 4.1mg 5% Calcium 30.3mg 2% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.