📝 About This Recipe
A cornerstone of Jewish-American cuisine in the Mid-Atlantic, this 'Jewish Penicillin' features a rich, crystal-clear golden broth and pillowy, light-as-air matzo balls. This recipe honors the traditional slow-simmered stock method, infused with fresh dill and aromatics that evoke the warmth of a classic New York or Philly deli. Whether you prefer your matzo balls as 'floaters' or 'sinkers,' this version delivers a soul-warming experience that is both nostalgic and deeply satisfying.
🥗 Ingredients
The Golden Chicken Stock
- 4-5 pounds Whole Roasting Chicken (cut into pieces, including back and neck)
- 4 quarts Cold Water
- 2 large Yellow Onions (unpeeled for color, halved)
- 4 large Carrots (peeled and cut into 2-inch chunks)
- 3 pieces Celery Stalks (with leaves, cut into 2-inch chunks)
- 2 medium Parsnips (peeled and halved)
- 1 bunch Fresh Parsley (flat leaf)
- 1 tablespoon Black Peppercorns (whole)
- 2 tablespoons Kosher Salt (adjust to taste)
The Matzo Balls
- 1 cup Matzo Meal (plain)
- 4 pieces Large Eggs (slightly beaten)
- 1/4 cup Schmaltz (Rendered Chicken Fat) (melted; can substitute with vegetable oil)
- 1/4 cup Seltzer Water (cold and bubbly for lightness)
- 1 tablespoon Fresh Dill (finely minced)
- 1/4 teaspoon Ground Ginger (the secret ingredient for depth)
For Serving
- 1/4 cup Fresh Dill (roughly chopped for garnish)
- 2 pieces Reserved Carrots (sliced into rounds from the stock)
👨🍳 Instructions
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1
In a large 8-12 quart stockpot, place the chicken pieces and cover with 4 quarts of cold water. Bring to a gentle boil over medium-high heat.
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2
As the water reaches a boil, use a fine-mesh skimmer or spoon to remove the grey foam (impurities) that rises to the surface. This ensures a crystal-clear broth.
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3
Add the onions, carrots, celery, parsnips, parsley, and peppercorns to the pot. Reduce heat to low, cover partially, and simmer very gently for 2.5 to 3 hours.
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4
While the stock simmers, prepare the matzo ball mixture. In a medium bowl, whisk the 4 eggs with the melted schmaltz (or oil) and seltzer water.
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5
Stir in the matzo meal, minced dill, ginger, and 1 teaspoon of salt. Mix until just combined; do not overwork the batter. Cover and refrigerate for at least 1 hour to allow the meal to hydrate.
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6
Once the stock is finished, remove the chicken and carrots. Set the carrots aside to slice for serving. Strain the remaining liquid through a fine-mesh sieve into a clean pot, discarding the other solids.
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7
Season the strained broth with kosher salt to taste. Keep the broth at a very low simmer.
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8
Bring a separate large pot of salted water to a boil. Wet your hands with cold water and gently roll the chilled matzo mixture into 1-inch balls (about the size of a walnut).
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9
Drop the balls into the boiling water, reduce heat to a simmer, and cover tightly. Cook for 30-40 minutes without lifting the lid. No peeking!
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10
Test a matzo ball by removing one and cutting it in half; it should be the same color and texture all the way through.
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11
Using a slotted spoon, transfer the cooked matzo balls into the warm chicken broth.
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12
Add the sliced reserved carrots back into the soup. Serve piping hot in deep bowls, garnished generously with fresh dill.
💡 Chef's Tips
For the lightest 'floater' matzo balls, never skip the seltzer water and avoid over-mixing the batter. Always cook matzo balls in a separate pot of water rather than the soup itself to keep your broth perfectly clear. Using schmaltz (rendered chicken fat) provides an authentic, rich savory flavor that oil cannot replicate. Leaving the skins on the onions while simmering the stock gives the broth a beautiful, natural golden-amber hue. Chill the matzo ball mixture for at least 60 minutes; this allows the matzo meal to fully absorb the liquid so the balls don't fall apart.
🍽️ Serving Suggestions
Serve with a side of thick-cut, toasted Challah bread for dipping. Pair with a crisp, dry Riesling or a classic Deli-style black cherry soda. Offer a side of fresh horseradish for those who want to add a bit of heat to their chicken meat. Follow the soup course with a simple green salad with a lemon vinaigrette to cut through the richness. Add fine egg noodles (lokshun) to the bowl for an even heartier Mid-Atlantic deli experience.