Jewish Chicken Soup with Matzo Ball or “Jewish Penicillin” – as good for the soul as it is for the tummy. The healer of all ailments from a runny nose to broken heart. Never do I believe in history that a dish has held so much significance to so many people.
Making this soup for yourself is the ultimate act of self-love and giving it to somebody else is the unspoken way of saying, “I care about you. Let me look after you.” This recipe has been tested and approved by my Jewish partner who swears that it tastes, “just like grandma’s.” Sorry, granny.
Jewish Chicken Soup with Matzo Balls
Course: Autumn, WinterCuisine: JewishDifficulty: Easy10
servings2
hoursMaking this soup for yourself is the ultimate act of self-love and giving it to somebody else is the unspoken way of saying, “I care about you. Let me look after you.”
Ingredients
- Chicken soup
1 medium-siced chicken
3 white onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
3 sticks celery, roughly chopped
4 cloves garlic
1 shallot, peeled and roughly chopped
2 dried bay leaves
handful fresh parsley
handful fresh dill, some put aside for garnish
kosher salt and black pepper
- Matzo balls
4 large eggs
70 ml sparkling water (choose a brand without additives if you want to ensure it’s kosher)
4 tbsp schmaltz (chicken fat)
130 g matzo meal
1/2 tsp kosher salt
Directions
- Clean the chicken with cold water and place it in a large pot. cCover with cold water until it’s about 10cm above the chicken. Bring to the boil, then reduce the heat to a low simmer for 20 minutes. Skim the surface occasionally to remove the foam and particles that float upwards.
- Add the chopped veg, garlic, bay leaves, parsley, dill (leave some for garnish) and a generous pinch of kosher salt and cracked black pepper. Simmer on a low heat for an hour. Do not let it boil or else it will turn cloudy. Continue to skim the broth.
- As the broth is cooking, make the matzo balls. Beat the eggs in a large bowl and add the sparkling water, chicken fat and salt. Beat again and then slowly stir in the matzo meal until combined. Cover and leave in the fridge for 30 – 40 minutes. Using wet hands roll the mixture into balls. Traditionally, you will be served three matzo balls each. Note that the balls will double in size when cooked.
- After an hour of the broth simmering, carefully remove the chicken using tongs to a large plate or roasting dish. Allow the chicken to cool as you carefully strain the stock using a wire mesh. Reserve the carrots and discard of everything else. Cut the carrots into coins for aesthetics if you wish.
- Put the stock back into the pot and bring to the boil, along with the carrots. Add the matzo balls gently, pop the lid on and simmer until the balls have rise to the surface and are light and double in size. This will take somewhere between 10-20 minutes.
- Using your hands, shred the meat off the bone into bite-sized pieces. Add all the shredded chicken to the soup, allow it to warm through for a couple of minutes, taste for seasoning and add salt if necessary then serve. Make sure everybody gets an even amount of broth, carrot, chicken and matzo ball. Garnish with the renaming dill.
