Popping with fresh lemon and herb flavors, this matzo ball soup is perfect for early spring when the weather is still cool. Stay cozy!

Quick Info

⏱️ 180 min • 🍽️ 10 servings • ⭐ 100%

Nutrition

413 cal • 33g protein • 39g carbs • 13g fat

Tags

[Dairy-Free] • [Healthy] • [Dinner] • [Lunch] • [High-Protein] • [Low-Sugar] • [High-Fiber] • [Meal]

Ingredients

• 4 bone-in, skin-on chicken thighs
• 4–5 chicken drumsticks
• 14 cups cold water
• 2 medium yellow onions, peeled and ends trimmed
• 6 large carrots, cut into 1–2-inch chunks on the bias
• 6 celery stalks, cut into 1–2-inch pieces
• 1 fennel bulb, bottom trimmed, sliced into half moons
• 2 tablespoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 dried bay leaves
• ½ bunch of fresh Italian parsley, plus ⅓ cup, finely chopped, divided
• ½ bunch of fresh dill
• 2 teaspoons chicken bouillon paste (or 2 bouillon cubes)
• ⅓ cup chopped chives
• ⅓ cup finely chopped parsley
• Zest of 1 lemon
• 2 tablespoons reserved chicken fat or canola oil
• 2 large eggs
• 1 2.5-ounce packet of matzo ball mix
• Kosher salt, for boiling

Instructions Preview

1. Make the soup: In a large, heavy-bottomed …
2. Transfer the chicken to a large stockpot a…
3. Pour the cold water into the pot with the …

…and 6 more steps

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Recipe by: Talia Goldstein • From: Tasty