Angel Family Chicken Soup with Matzo Balls

In a large stockpot, gently nestle the whole chicken. (5 minutes)

Add the parsnips, carrots, celery, onion, dill, and parsley to the stockpot. Pour in the water, ensuring the chicken and vegetables are submerged. Bring to a boil, then reduce heat and simmer gently until the chicken reaches an internal temperature of 200°F (95°C) or begins to fall apart. (1 hour)

Carefully remove the chicken from the stock and set aside for another use. (5 minutes)

In a medium-sized mixing bowl, whisk together the eggs and oil until light and frothy. (3 minutes)

Gradually add the matzo meal to the bowl with the egg mixture, stirring until well combined. Cover the bowl and refrigerate for 20 minutes to allow the matzo meal to absorb the moisture. (25 minutes)

Remove the matzo mixture from the refrigerator. With dampened hands, gently roll the mixture into 1-inch balls. Be careful not to overwork the dough, as this can result in tough matzo balls. (15 minutes)

In a separate pot, heat the chicken stock over medium heat. Once simmering, gently place the matzo balls into the stock. Simmer until the matzo balls are soft and cooked through, approximately 1 hour. (1 hour)

Carefully transfer the cooked matzo balls into the soup pot with the vegetables and flavorful broth. Season generously with salt and freshly ground black pepper to taste. (5 minutes)

To serve, arrange pieces of the rotisserie chicken in soup bowls. Ladle the chicken soup with matzo balls over the chicken. Garnish with fresh dill or parsley, if desired. Enjoy the comforting flavors! (5 minutes)