📝 About This Recipe
Often referred to as 'Jewish Penicillin,' this iconic comfort food features light, fluffy matzo dumplings swimming in a crystal-clear, liquid-gold chicken broth. This recipe honors the traditional slow-simmered method, extracting deep savory notes from whole chicken and aromatics to soothe the soul and warm the heart. It is the ultimate culinary hug, balancing the richness of schmaltz with the brightness of fresh dill and tender root vegetables.
🥗 Ingredients
The Golden Broth
- 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 halved)
- 1 bunch Fresh Flat-Leaf Parsley
- 1 bunch Fresh Dill (plus extra for garnish)
- 1 tablespoon Black Peppercorns (whole)
- 2 tablespoons Kosher Salt (adjust to taste)
The Matzo Balls
- 1 cup Matzo Meal
- 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 fluffy 'floater' matzo balls)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Fresh Ginger (finely grated for a subtle zing)
👨🍳 Instructions
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1
Place the chicken pieces in a very large stockpot (at least 10-12 quarts) and cover with 5 quarts of cold water. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to a simmer. Use a fine-mesh skimmer or spoon to remove the grey foam (impurities) that rises to the top to ensure a clear broth.
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3
Add the onions, carrots, celery, parsnips, parsley, dill, peppercorns, and salt. Ensure the vegetables are submerged.
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4
Simmer partially covered for 2.5 to 3 hours. The liquid should reduce slightly and become deeply flavored and golden.
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5
While the broth simmers, prepare the matzo ball mixture. In a medium bowl, lightly beat the eggs with the schmaltz, club soda, and grated ginger.
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6
Stir in the matzo meal and 1 teaspoon of salt until just combined. Do not overmix, or the balls will be dense.
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7
Cover the matzo mixture and refrigerate for at least 30-60 minutes. This allows the matzo meal to hydrate so the balls hold their shape.
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8
Once the broth is finished, strain it through a fine-mesh sieve into a clean pot. Discard the solids, but reserve the carrots; slice them into rounds to serve in the final soup.
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9
Bring a separate large pot of salted water to a boil for the matzo balls. Never cook them directly in your broth, as they will absorb the soup and make it cloudy.
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10
Wet your hands and 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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11
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 prevents even cooking.
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12
Test one matzo ball by cutting it in half; it should be the same pale color and light texture all the way through.
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13
To serve, bring the strained chicken broth back to a simmer. Place 2 matzo balls in each bowl, add a few slices of the reserved carrots, and ladle the hot broth over them.
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14
Garnish generously with fresh dill and a crack of black pepper.
💡 Chef's Tips
Use cold water to start your broth to extract the most flavor from the chicken bones. Schmaltz is the key to authentic flavor; you can buy it or render it yourself from chicken skin. If you prefer 'sinkers' (dense matzo balls), omit the club soda and use only 3 eggs. Never boil the matzo balls vigorously or they will fall apart; a gentle simmer is essential. Always chill the matzo batter; if it's too warm, the balls will dissolve in the water.
🍽️ Serving Suggestions
Serve with a side of crispy, toasted challah bread for dipping. Pair with a crisp glass of Sauvignon Blanc or a light ginger ale. Add a squeeze of fresh lemon juice to the bowl just before eating for a bright finish. Offer a side of horseradish if you enjoy a bit of heat with your boiled chicken. Follow the soup with a classic main like brisket or roasted chicken.