📝 About This Recipe
Often referred to as 'Jewish Penicillin,' this soul-warming classic features fluffy, cloud-like dumplings submerged in a crystal-clear, deep gold chicken consommé. This recipe honors traditional Ashkenazi roots, utilizing a slow-simmered stock enriched with fresh aromatics and the secret to the perfect matzah ball: a touch of seltzer water and chilled schmaltz. It is a labor of love that delivers a rich, restorative experience in every spoonful, perfect for holiday tables or a cozy weeknight dinner.
🥗 Ingredients
The Golden Stock
- 4-5 pounds Whole Roasting Chicken (cut into pieces, including back and neck)
- 2 Yellow Onions (unpeeled for color, halved)
- 4 large Carrots (peeled and cut into 2-inch chunks)
- 3 large Celery Stalks (with leaves, cut into chunks)
- 2 medium Parsnips (peeled and halved)
- 1 bunch Fresh Dill (tied with kitchen twine)
- 1 tablespoon Black Peppercorns (whole)
- 2 teaspoons Kosher Salt (plus more to taste)
The Matzah Balls
- 1 cup Matzah Meal (plain, fine grind)
- 4 Large Eggs (at room temperature)
- 1/4 cup Schmaltz (Rendered Chicken Fat) (melted and cooled slightly)
- 1/4 cup Seltzer Water (unflavored and very bubbly)
- 1/2 teaspoon Fresh Ginger (finely grated for a subtle brightness)
- 1 pinch Ground Nutmeg (optional)
For Serving
- 1/4 cup Fresh Parsley (finely chopped)
- 2 Reserved Carrots (sliced into rounds from the stock pot)
👨🍳 Instructions
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1
Place the chicken pieces, onions, carrots, celery, and parsnips into a large 8-quart stockpot. Cover with 4-5 quarts of cold filtered water.
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2
Bring the water to a boil over medium-high heat. As it reaches a boil, use a fine-mesh skimmer to remove the grey foam (impurities) that rises to the surface.
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3
Once clear, add the dill, peppercorns, and salt. Reduce the heat to low, cover partially, and simmer very gently for 2.5 to 3 hours. Do not let it boil vigorously, or the stock will become cloudy.
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4
While the soup simmers, prepare the matzah ball mixture. In a medium bowl, lightly beat the 4 eggs with the melted schmaltz and grated ginger.
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5
Stir in the matzah meal, salt, and nutmeg until just combined. Gently fold in the seltzer water—the bubbles will help create a lighter texture.
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6
Cover the bowl tightly with plastic wrap and refrigerate for at least 30-60 minutes. This allows the matzah meal to fully hydrate so the balls hold their shape.
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7
After the stock has finished simmering, carefully strain it through a fine-mesh sieve into a clean pot. Reserve the carrots for serving and discard the other solids.
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8
Bring a separate large pot of salted water to a boil. Wet your hands with cold water to prevent sticking and roll the chilled matzah mixture into 1-inch balls (about the size of a walnut).
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9
Carefully drop the balls into the boiling water. Reduce heat to a low simmer, cover tightly, and cook for 30-40 minutes. Do not peek! Opening the lid lets steam escape and can lead to dense centers.
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10
While the matzah balls cook, bring your strained chicken stock back to a gentle simmer and season with additional salt to taste.
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11
Using a slotted spoon, transfer the cooked matzah balls from the water directly into the simmering chicken stock to infuse them with flavor for 5 minutes before serving.
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12
Ladle the hot soup into deep bowls, ensuring each guest gets 2-3 matzah balls and a few slices of the reserved carrots. Garnish generously with fresh dill and parsley.
💡 Chef's Tips
For 'floaters' (light matzah balls), never over-mix the batter; stir until just combined. Always chill the batter for at least 30 minutes; otherwise, the matzah balls will fall apart in the water. Use schmaltz (rendered chicken fat) instead of oil for an authentic, rich savory flavor that oil cannot replicate. Simmer the matzah balls in a separate pot of water rather than the soup if you want to keep your chicken stock perfectly clear. To check for doneness, remove one matzah ball and cut it in half; it should be the same color and texture all the way through.
🍽️ Serving Suggestions
Serve with a side of crispy, toasted Challah bread for dipping. Pair with a crisp, dry white wine like a Riesling or Sauvignon Blanc to cut through the richness. Add a squeeze of fresh lemon juice just before serving for a modern, bright citrus note. Accompany with a side of bitter herb salad or horseradish for a traditional flavor contrast. For a heartier meal, shred some of the boiled chicken meat back into the soup bowls.