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Servings: 6

Weight Watcher Smart Points: 11

Preparation Time: 45 Minutes

Cooking Time: 40 Minutes

Ready In: 85 Minutes


  • 3 carrots, diced or cut into rounds
  • 3 celery stocks, diced or cut into slices
  • 1 pound chicken
  • 3 eggs
  • 1 cup matzo meal
  • 3 tablespoons olive oil or schmaltz
  • ¼ cup grated onion
  • Parsley for garnish
  • 3 parsnips, diced or cut into rounds
  • ¼ teaspoon pepper
  • Salt to taste
  • 10 cups stock


  1. Whisk ½ cup of stock with eggs.Whisk in matzo meal, onion, oil, salt and pepper
  2. Do not over mix.The dough will be sticky, so refrigerate dough for 30 minutes so it is not as sticky.Bring the stock to a boil, and then reduce to a simmer.Shape the matzo mixture into 12 1-inch balls, and place in the stock
  3. Cover and cook for 10 minutes.Then, add carrots, parsnips, celery and any other veggies you choose, and simmer covered for an additional 30 minutes until the balls are cooked and veggies are tender.Add chicken, salt to taste and garnish with parsley.

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