Rich Chicken Soup
(Percentage of daily recommendation)
|Calorie||460 kcal||(22 %)|
|Protein||29 g||(30 %)|
|Fat||25 g||(22 %)|
|Carbohydrates||28 g||(19 %)|
|Sugar added||0 g||(0 %)|
|Roughage||8.5 g||(28 %)|
|Vitamin A||1.7 mg||(213 %)|
|Vitamin D||2.3 μg||(12 %)|
|Vitamin E||6.2 mg||(52 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.4 mg||(36 %)|
|Niacin||13.7 mg||(114 %)|
|Vitamin B₆||0.6 mg||(43 %)|
|Folate||79 μg||(26 %)|
|Pantothenic acid||2.1 mg||(35 %)|
|Biotin||21.2 μg||(47 %)|
|Vitamin B₁₂||1.4 μg||(47 %)|
|Vitamin C||16 mg||(17 %)|
|Potassium||699 mg||(17 %)|
|Calcium||166 mg||(17 %)|
|Magnesium||61 mg||(20 %)|
|Iron||4.8 mg||(32 %)|
|Iodine||26 μg||(13 %)|
|Zinc||2.6 mg||(33 %)|
|Saturated fatty acids||7.4 g|
|Uric acid||187 mg|
Finely grind matzos in a food processor.
Melt margarine in a pot over low heat and let cool slightly. Rinse parsley, shake dry and chop leaves.
In a large bowl, combine ground matzo, margarine, eggs and parsley. Season with salt and pepper and mix thoroughly. Chill at least 1 hour, and preferably up to 4 hours.
With a tablespoon, measure out 16 equal portions of the matzo mixture.
With wet hands, form matzo mixture into balls. Drop directly into a pot of boiling salted water. Cover and simmer over low heat (just under the boiling point) until balls have cooked through, about 35 minutes. Remove with a slotted spoon and drain. (The dumplings can then be refrigerated in an airtight container up to overnight.)
Meanwhile, rinse chicken breast. Pour chicken broth in a pot, bring to a boil and add chicken breast. Skim off any foam that rises to the top, and cook for 10 minutes.
Remove chicken and let cool. Cut into 2-cm (approximately 3/4-inch) cubes.
Rinse and peel carrots, celery root and parsnips. Cut into 1-cm (approximately 1/8-inch) cubes.
Strain soup through a fine-mesh sieve into a second pot. Add vegetables, bring to a boil and cook over medium heat for 15 minutes.
Add cooked matzo balls and cook until heated through, another 6-7 minutes. Season with salt and pepper.
Add chicken and simmer until heated through. Rinse chives, shake dry, and mince. Serve soup sprinkled with chives.