YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: 12 minutes
• 2 large carrots, cut into small dice
• 2 small parsnips, peeled and cut into small dice
• 3 celery ribs, cut into ¼-inch slices
• 6 cups Chicken Broth
• 2 cups diced cooked chicken
• 1 batch cooked Matzo Balls
• 1 tablespoon minced fresh dill
• 1 tablespoon minced fresh parsley
• Salt and ground black pepper
1. Place the carrots, parsnips, celery, and chicken broth in a large pot. Bring to a boil and cook, partially covered, for 10 minutes, or until the vegetables are tender.
2. Add the chicken and matzo balls and cook for another 2 minutes, or until just heated through.
3. Stir in the dill and parsley. Season to taste with salt and pepper and serve.
