A warm and hearty chicken soup with flavorful herb-infused matzo dumplings, perfect for any occasion.
In a mixing bowl, whisk together the eggs, egg white, salt, black pepper, parsley, grated onion, and cold water until combined.
Chilling the mixture helps the dumplings hold their shape during cooking.
Stir in the matzo meal until a dough forms. Cover and refrigerate for at least 1 hour or overnight.
Overnight chilling allows the flavors to meld and the dough to firm up.
In a large pot, bring the chicken broth to a boil. Add the carrots, parsnip, and onion, then reduce the heat to medium-low and simmer for 5 minutes.
Simmering the vegetables in the broth enhances their flavor.
Shape the chilled matzo mixture into small balls using a teaspoon and gently drop them into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
Keeping the lid on ensures the dumplings cook evenly and expand properly.
Add the broccoli florets and mushrooms to the pot and simmer for an additional 3 minutes until tender.
Adding these vegetables at the end preserves their texture and color.
Ladle the soup into bowls, garnish with fresh dill and parsley, and serve warm.
Serving the soup immediately ensures the dumplings remain fluffy.
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