Description
Matzo Ball Soup, often called Jewish Penicillin, is a traditional Jewish comfort food featuring tender chicken broth infused with fresh herbs and vegetables, paired with light and fluffy matzo balls. This hearty soup is perfect for cold days or when you need a soothing, nourishing meal.
Ingredients
Scale
Chicken Soup
- 4 lb whole chicken bone in, skin on
- 2 lbs celery (divided)
- 1 yellow onion
- 1 lb carrots peeled
- 2 ounces fresh parsley
- 1.5 ounces fresh dill
- 4 whole cloves
- 2 bay leaves
- 1 tbsp kosher salt
- 2 tsp black peppercorns
- 1/8 tsp saffron threads (optional)
Matzo Balls (12-14)
- 1 cup matzo meal
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp white pepper
- 4 large eggs
- 1/4 cup melted schmaltz, ghee, butter, canola or avocado oil
- 1 tbsp fresh dill minced
- 3 quarts chicken stock or water
Instructions
- Prepare Vegetables: Trim ends of celery and cut 1 pound into 2-inch pieces and the remaining 1 pound into 1/2-inch pieces. Place the 2-inch pieces in a bowl with the peeled and halved yellow onion. Keep the 1/2-inch celery pieces aside in another bowl for later use. Peel and cut carrots lengthwise then slice into 1/2-inch pieces; add these to the reserved 1/2-inch celery and cover with plastic wrap.
- Start Chicken Broth: Remove internal packets from chicken and discard or save. Place whole chicken in a 10-quart or larger stock pot and cover with 20 cups of cold water. Bring to a boil over medium-high heat, then reduce to a simmer uncovered for 15 minutes. Skim the foam off the top without boiling to maintain a clear broth.
- Add Herbs and Veggies: Add 2-inch celery pieces, onion halves, parsley, 1 ounce fresh dill, cloves, bay leaves, kosher salt, and peppercorns to the pot. Bring back to a simmer, cover partially, and cook for 90 minutes, making sure the broth does not boil to avoid cloudiness.
- Make Matzo Ball Mixture: In a medium bowl, combine matzo meal, baking powder, kosher salt, garlic powder, onion powder, and white pepper. In another bowl, whisk together eggs and melted schmaltz (or ghee, butter, or oil). Make a well in the dry ingredients, pour in the wet mixture, and stir gently with a fork until just combined. Fold in minced dill. Cover and refrigerate for 30 minutes.
- Finish Chicken Cooking: Turn off heat and let chicken rest in the pot for 15 minutes. Check if the leg comes off easily; if not, simmer another 10 minutes. Remove chicken with tongs to cool and shred later. Discard larger cooked vegetables with a slotted spoon and strain broth, removing herbs and spices.
- Prepare Chicken: Once cool enough, shred the chicken meat and discard skin and bones. You may refrigerate the broth to skim fat or use melted schmaltz in the matzo balls.
- Cook Matzo Balls: Bring 3 quarts of chicken stock or water to a boil in a stockpot. Form walnut-sized balls from the matzo dough using a cookie scoop or spoon. Drop matzo balls into boiling liquid, reduce heat to a simmer, cover, and cook for 30-40 minutes until they float and are cooked through. Test by cutting one to ensure the center is cooked.
- Prepare Soup: Add the reserved sliced celery and carrots to the strained broth and simmer for 30 minutes until tender. Stir in remaining chopped dill and shredded chicken. Season to taste.
- Serve: Place 1-2 matzo balls in each bowl, ladle over the hot chicken soup along with vegetables. Garnish with fresh dill or parsley if desired and serve warm.
Notes
- Do not let the broth boil aggressively to keep it clear and flavorful.
- Chilling the matzo ball mixture helps them hold together and gives them a better texture.
- Using schmaltz or a fat of choice adds rich flavor to the matzo balls.
- Saffron threads are optional but add a delicate aroma to the broth.
- Matzo balls can be made ahead and frozen after cooking.
- Skimming fat from broth after refrigeration is optional depending on preference.
Nutrition
- Serving Size: 1 bowl with 2 matzo balls (approx. 300g)
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 110mg
