📝 About This Recipe
Known affectionately as 'Jewish Penicillin,' this soul-warming soup features light-as-air matzo balls swimming in a crystal-clear, deep golden chicken consommé. This recipe honors the Ashkenazi tradition, utilizing a slow-simmered stock enriched with aromatics and schmaltz for an unparalleled depth of flavor. It is the quintessential centerpiece for any Hanukkah celebration, offering a hug in a bowl that bridges generations with every savory spoonful.
🥗 Ingredients
The Golden Chicken Stock
- 4-5 pounds Whole Roasting Chicken (cut into pieces, including back and neck)
- 2 large Yellow Onions (unpeeled and halved to add color to the broth)
- 4 large Carrots (peeled and cut into 2-inch chunks)
- 3 large Celery Stalks (with leaves, cut into 2-inch chunks)
- 2 medium Parsnips (peeled and sliced)
- 1 bunch Fresh Dill (tied with kitchen twine)
- 1 tablespoon Black Peppercorns (whole)
- 4-5 quarts Cold Water (enough to cover ingredients by 2 inches)
The Fluffy Matzo Balls
- 1 cup Matzo Meal (standard grind)
- 4 Large Eggs (at room temperature)
- 1/4 cup Schmaltz (Rendered Chicken Fat) (can substitute with vegetable oil, but schmaltz is traditional)
- 1/4 cup Club Soda (the secret to 'floater' matzo balls)
- 1 teaspoon Kosher Salt (plus more for the boiling water)
- 1/2 teaspoon Fresh Ginger (finely grated, for a subtle brightness)
- 1 pinch Fresh Nutmeg (freshly grated)
Finishing Touches
- 1/4 cup Fresh Dill (finely chopped for garnish)
- 2 medium Carrots (sliced into thin rounds and reserved from the stock)
👨🍳 Instructions
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1
In a large stockpot, combine the chicken pieces, halved onions, carrots, celery, parsnips, and peppercorns. Cover with cold water by about 2 inches.
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2
Bring the pot to a boil over medium-high heat. As it reaches a boil, use a fine-mesh skimmer to remove the gray foam (impurities) that rises to the surface for a clear broth.
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3
Reduce the heat to the lowest setting to maintain a very gentle simmer. Add the tied bunch of dill. Partially cover and cook for 2.5 to 3 hours.
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4
While the stock simmers, prepare the matzo ball mixture. In a medium bowl, lightly beat the 4 eggs with the schmaltz, club soda, salt, ginger, and nutmeg until well combined.
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5
Fold in the matzo meal gently until just incorporated. Do not overmix, as this leads to dense 'sinkers.' Cover the bowl with plastic wrap and refrigerate for at least 60 minutes to allow the meal to fully hydrate.
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6
Once the stock is finished, remove the chicken and large vegetable chunks. Strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean pot. Season with kosher salt to taste.
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7
Bring a separate large pot of heavily salted water to a boil. This prevents the matzo balls from clouding your beautiful chicken stock.
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8
With wet hands, gently roll the chilled matzo mixture into 1-inch balls (about the size of a walnut). They will double in size when cooking.
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9
Carefully drop the balls into the boiling water. Reduce heat to low, cover tightly, and simmer for 30-40 minutes. Do not peek! Opening the lid lets steam escape and can cause the balls to collapse.
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10
While the matzo balls cook, slice some of the boiled carrots from the stock into rounds and shred a bit of the chicken meat if desired.
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11
Using a slotted spoon, transfer the cooked matzo balls directly into the hot chicken stock. Let them simmer in the stock for 5 minutes to absorb the flavor.
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12
Ladle the hot soup into bowls, ensuring each guest gets 1-2 matzo balls, several carrot rounds, and a sprinkle of fresh dill.
💡 Chef's Tips
For the lightest 'floater' matzo balls, never skip the refrigeration step; the matzo meal needs time to swell. Use real schmaltz (rendered chicken fat) rather than oil for the most authentic, rich flavor profile. Always start your stock with cold water to extract the maximum amount of collagen and flavor from the chicken bones. Avoid a rolling boil once the matzo balls are in the water; a gentle simmer prevents them from breaking apart. If you prefer 'sinkers' (dense matzo balls), omit the club soda and reduce the eggs by one.
🍽️ Serving Suggestions
Serve alongside a piece of warm, braided Challah bread for dipping. Pair with a crisp, dry white wine like a Chenin Blanc or Sauvignon Blanc to cut through the richness. Follow the soup with a traditional Hanukkah main like slow-cooked brisket or crispy potato latkes. A side of sinus-clearing beet horseradish adds a wonderful zesty contrast to the savory broth.