Jewish Chicken Soup with Matzo Balls
A heartwarming, flavorful broth filled with tender chicken, aromatic vegetables, and fluffy matzo balls.
Ah, Jewish Chicken Soup with Matzo Balls—a dish that’s embraced like a warm hug on a cold, dreary day. Known fondly as the 'Jewish penicillin,' this soup is more than just a meal. It's a medicinal marvel that’s been saving souls and snuffly noses for generations.
The secret weapon here? Matzo balls—the true stars of the show. These little bundles of joy manage to be both fluffy and substantial, soaking up the broth like it’s going out of fashion. Perfect for impressing your gran or just battling those Monday blues.
And let's face it, there's never really a bad time to make a pot of chicken soup. But if you find yourself with sniffles at 2 a.m. or just needing a slice of classic comfort, this dish is your go-to companion.
Ingredients
- 1 about 3 lbs whole chicken
- 3 carrots
- 3 celery stalks
- 1 onion
- parsley leaves — 1/2
- fresh dill — 1/4
- 15 ml whole black peppercorns
- 2 bay leaves
- kosher salt — to taste
- 2.4 l water
- 240 ml matzo meal
- 2 eggs
- vegetable oil — 1/4
- 30 ml chicken fat or schmaltz (optional)
- 5 ml baking powder
- ground nutmeg — 1/4
Equipment
- fine mesh sieve
- large stockpot
Instructions
Prepare the vegetables: Peel the carrots and onion, then roughly chop them along with the celery.
Place the whole chicken in a large stockpot along with the chopped vegetables, parsley, dill, peppercorns, and bay leaves. Add water to cover the chicken, approximately 10 cups.
Bring to a boil, then reduce heat to maintain a gentle simmer. Skim any foam or fat that rises to the surface.
Simmer uncovered for 2.5 hours, checking occasionally and adding water if the level drops too much.
While the soup is simmering, make the matzo balls: In a medium bowl, mix matzo meal, eggs, vegetable oil, baking powder, ground nutmeg, and optional chicken fat until combined.
Cover the bowl and refrigerate the mixture for at least 1 hour to firm up.
Form the chilled matzo mixture into 1-inch balls, gently rolling them with your hands.
Remove the chicken and vegetables from the pot using tongs. Discard the vegetables or set aside for serving as desired. Shred chicken meat and set aside.
Strain the soup through a fine mesh sieve into another pot to ensure clarity. Season with kosher salt to taste.
Bring the strained soup back to a simmer and gently drop in the matzo balls. Cover and cook for 30-40 minutes, until the balls are cooked through and fluffy.
Add shredded chicken back to the soup, and add salt to taste if needed.
Tips
- For a clearer broth, take the time to skim off foam and fat diligently. Use a fine mesh sieve during the straining process for the best results.
- Make the matzo ball mixture in advance and refrigerate it overnight. This often leads to fluffier matzo balls.
- If you want to keep the matzo balls from getting too dense, don’t overwork them when forming the balls. Roll them gently.
- To save time, use pre-trussed whole chickens from the supermarket. This way, you won't need to worry about any escaped bits during the cooking.
- Leftover soup can be stored in the fridge for up to 3 days, or frozen for up to a month without losing its comforting punch.
Substitutions
whole chicken → chicken thighs or breasts
Noticeably differentvegetable oil → olive oil
Noticeably differentfresh dill → dried dill (use 1 tablespoon)
Noticeably different
Nutrition
Per serving · estimated
- 350
- Calories
- 25 g
- Protein
- 22 g
- Carbs
- 18 g
- Fat
- 3 g
- Fibre
- 4 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I use store-bought chicken broth?
You can, but the soup won’t have the same depth of flavour as making the broth from scratch with the whole chicken.
Why do my matzo balls fall apart?
Make sure to chill the mixture long enough, and use gentle hands when forming them. The chilling helps them hold together during cooking.
Can I make this soup without the matzo balls?
Absolutely! It's simply chicken soup then—still delicious and soul-satisfying.
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