Description
Matzo Ball Soup, often called Jewish Penicillin, is a comforting traditional Jewish soup featuring tender chicken broth, fluffy matzo balls, and aromatic vegetables and herbs. This hearty soup is perfect for cold days and family gatherings, offering rich flavors from simmered chicken, dill, and fresh vegetables.
Ingredients
Scale
Chicken Soup
- 4 lb whole chicken, bone in, skin on
- 2 lbs celery, divided
- 1 yellow onion
- 1 lb carrots, peeled
- 2 oz fresh parsley
- 1.5 oz 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 Celery and Onion: Trim ends of celery. Cut 1 lb into 2-inch pieces and place in a bowl with the halved and peeled onion. Cut the remaining 1 lb into 1/2-inch pieces and set aside for later use.
- Prepare Carrots: Peel and cut carrots lengthwise, then chop into 1/2-inch pieces. Add to the bowl with 1/2-inch celery pieces and cover with plastic wrap.
- Prepare Chicken Broth: Remove any internal packets from chicken and discard or save as preferred. Place whole chicken in a 10-quart or larger stockpot. Cover with 20 cups cold water.
- Initial Boil and Skim: Bring to a boil over medium-high heat, then immediately reduce to a simmer and cook uncovered for 15 minutes. Skim foam from surface and discard. Avoid boiling to keep broth clear.
- Add Vegetables and Herbs: Add 2-inch celery pieces, halved onion, parsley, 1 oz dill, whole cloves, bay leaves, kosher salt, and peppercorns to the pot with chicken.
- Simmer Broth: Bring to a simmer again and partially cover pot. Simmer gently for 90 minutes without boiling to maintain clarity.
- Make Matzo Ball Mixture: In a medium bowl, combine matzo meal, baking powder, kosher salt, garlic powder, onion powder, and white pepper. In a separate bowl, whisk eggs and melted schmaltz (or substitute). Make a well in dry ingredients and pour in wet mixture; stir gently until just combined. Fold in minced dill. Cover and refrigerate 30 minutes.
- Check Chicken Doneness: Turn off heat and let broth rest 15 minutes. Test chicken leg by pulling; if it comes off easily, proceed. If not, cover and simmer another 10 minutes.
- Remove Chicken and Strain Broth: Carefully remove chicken and set aside to cool. Remove and discard larger vegetables and strain broth into another pot or large bowl, discarding herbs and spices.
- Cool Broth and Skim Fat (Optional): Optionally chill broth to remove congealed fat (schmaltz) for use in matzo balls. Alternatively, use 1/4 cup melted ghee, butter, or oil. Leave remaining schmaltz in broth for flavor.
- Shred Chicken: Once cooled, shred chicken meat and discard skin and bones.
- Cook Matzo Balls: In a separate stockpot, bring 3 quarts chicken stock or water to a boil. Form dough into walnut-sized balls with a cookie scoop or spoon and drop into boiling liquid. Reduce heat to simmer, cover, and cook 30-40 minutes until matzo balls float and are cooked through (cut one to check for no dark center).
- Cook Vegetables in Broth: Add reserved 1/2-inch celery and carrot pieces to strained broth and bring to simmer. Cook 30 minutes or until vegetables are tender.
- Assemble Soup: Add reserved chopped dill and shredded chicken to the broth. Season to taste.
- Serve: Place 1-2 cooked matzo balls in each bowl, ladle hot chicken soup and vegetables over them. Garnish with additional fresh dill or parsley if desired.
Notes
- Do not boil broth vigorously to keep it clear and flavorful.
- Chilling broth overnight allows removal of fat (schmaltz) if desired for a leaner soup.
- Matzo balls should be light and fluffy; avoid overmixing the batter.
- Using fresh dill enhances the traditional flavor, but it can be adjusted according to taste.
- Leftover matzo balls can be frozen for future use after cooking.
Nutrition
- Serving Size: 1 bowl with 2 matzo balls (approximately 375 ml soup with 2 matzo balls)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 140 mg
