📝 About This Recipe
This quintessential Ashkenazi comfort food features light-as-air 'kneidlach' floating in a rich, crystal-clear golden chicken consommé. Often referred to as 'Jewish Penicillin,' this recipe relies on a slow-simmered stock infused with aromatic root vegetables and the secret touch of schmaltz for an authentic, nostalgic flavor. Whether you prefer your matzo balls 'floaters' or 'sinkers,' this version delivers a delicate texture and a deeply savory depth that defines holiday tradition.
🥗 Ingredients
The Golden Chicken Stock
- 4-5 pounds Whole Roasting Chicken (cut into pieces, including back and neck for flavor)
- 4 quarts Cold Water (enough to cover chicken by 2 inches)
- 2 large Yellow Onions (unpeeled for color, halved)
- 4 large Carrots (peeled and cut into thick rounds)
- 3 pieces Celery Stalks (with leaves, cut into large chunks)
- 1 large Parsnip (peeled and halved)
- 1 bunch Fresh Parsley (flat leaf preferred)
- 1 teaspoon Whole Black Peppercorns
- 2 tablespoons Kosher Salt (adjust to taste)
The Matzo Balls (Kneidlach)
- 1 cup Matzo Meal (standard grind)
- 4 pieces Large Eggs (room temperature)
- 1/4 cup Schmaltz (Rendered Chicken Fat) (can substitute with vegetable oil, but schmaltz is traditional)
- 1/4 cup Sparkling Water (the secret for fluffier 'floaters')
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Fresh Dill (very finely chopped)
👨🍳 Instructions
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1
Place the chicken pieces in a large stockpot 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 top. This ensures a clear broth.
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3
Add the onions, carrots, celery, parsnip, peppercorns, and salt. Reduce heat to the lowest setting so the liquid barely bubbles. Simmer, partially covered, for 2.5 hours.
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4
While the soup simmers, prepare the matzo ball mixture. In a medium bowl, whisk the 4 eggs with the schmaltz (or oil) and sparkling water until well combined.
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5
Stir in the matzo meal, salt, pepper, and finely chopped dill. Mix until just combined; do not overwork the batter or the balls will be tough.
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6
Cover the matzo mixture tightly with plastic wrap and refrigerate for at least 30-60 minutes. This hydration step is crucial for the matzo meal to absorb the liquid.
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7
Return to the soup: add the bunch of parsley for the final 30 minutes of simmering to provide a fresh herbal note.
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8
Carefully strain the broth through a fine-mesh sieve into a clean pot. Reserve the carrots for serving and discard the other solids. Shred some of the chicken meat if you wish to serve it in the soup.
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9
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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10
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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11
Using a slotted spoon, transfer the cooked matzo balls into the warm chicken broth.
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12
Ladle the hot soup into bowls, ensuring each guest gets 1-2 matzo balls, a few slices of the reserved cooked carrots, and a sprinkle of fresh dill.
💡 Chef's Tips
For the fluffiest 'floaters,' use sparkling water or seltzer in the batter; for dense 'sinkers,' use chicken stock or plain water. Never boil matzo balls directly in your soup broth, as they will soak up the precious liquid and make the soup cloudy. Always chill the matzo ball batter for at least 30 minutes; this prevents them from falling apart during cooking. Leaving the onion skins on during the stock-making process provides a beautiful, natural amber-gold color to the broth. Avoid lifting the lid while the matzo balls are simmering; they need the trapped steam to expand and become tender.
🍽️ Serving Suggestions
Serve with a side of crispy, salted Challah bread for dipping. Pair with a dry white wine like a Riesling or Pinot Grigio to cut through the richness of the schmaltz. A side of bitter herb salad or fresh horseradish adds a bright contrast to the savory soup. For a traditional multi-course meal, serve this as the first course followed by brisket or roast chicken. Garnish with plenty of fresh dill and a squeeze of lemon if you prefer a brighter finish.