The longer this soup simmers, the more delicious it gets (sometimes I even make it a full day in advance), so if you only have a couple hours until you need to serve this, you might want to think twice. The blend of flavors is unforgettable, particularly when they all soak into the matzoh balls. (I like to put the matzoh balls in at least an hour before I serve the soup.) One shortcut I take is using a rotisserie chicken (meat only) and canned broth rather than start from scratch with the whole chicken in the pot, and the soup always turns out amazing. I've made this with parsnips a couple of times with good results. You really can't go wrong with this soup!!
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The longer this soup simmers, the more delicious it gets (sometimes I even make it a full day...