Matzo Ball Soup (Jewish Penicillin)

Matzo Ball Soup, affectionately known as “Jewish Penicillin,” is a beloved traditional dish renowned for its comforting and nourishing qualities. This soup starts with a rich, homemade chicken broth infused with aromatic herbs and vegetables. A whole chicken is simmered gently to extract its deep flavors, accompanied by a medley of celery, carrots, onion, parsley, dill, cloves, bay leaves, and saffron for added depth (optional). The result is a clear, flavorful broth that forms the heart of this classic soup.

Delicate matzo balls, made from matzo meal, eggs, and schmaltz (rendered chicken fat), or alternative oils, are gently cooked in this savory broth until light and fluffy. The combination of tender matzo balls and hearty chicken broth, garnished with fresh dill, creates a soup that is both comforting and revitalizing. Matzo Ball Soup is not just a dish; it’s a time-honored remedy for the soul, offering warmth and sustenance in every spoonful.

Matzo Ball Soup (Jewish Penicillin)

Ingredients

CHICKEN SOUP

4 lb whole chicken bone in, skin on

2 lbs celery divided

1 yellow onion

1 lb carrots peeled

2 ounces fresh parsley

1.5 ounces fresh dill

4 whole cloves

2 bay leaves

1 tbsp kosher salt

2 tsp black peppercorns

1/8 tsp saffron threads (optional)

MATZO BALLS (12-14)

1 cup matzo meal

1 tsp baking powder

1/2 tsp kosher salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp white pepper

4 large eggs

1/4 cup melted schmaltz ghee/butter, canola or avocado oil

1 tbsp fresh dill minced

3 quarts chicken stock or water

Instructions

Trim ends of celery and cut 1 pound (half) into 2-inch pieces and the remaining 1 pound into 1/2-inch pieces. Set the 2-inch pieces in a bowl with the onion that has been peeled and cut in half. Place remaining 1/2 inch celery pieces aside in a bowl for later.

Peel and cut the carrots lengthwise, then cut into 1/2 inch pieces. Add to the 1/2 inch cut celery and cover with plastic wrap.

Remove any internal packet from chicken (heart, gizzards) and discard or save for other use. Place whole chicken in 10 quart or larger stock pot. Cover with 20 cups of cold water.

Bring to a boil over medium high heat, immediately turn heat to simmer and cook, uncovered, for 15 minutes. Skim the top of foam with a spoon and discard. Be sure NOT to boil, as this makes the broth cloudy.

Add the 2-inch cut celery pieces, onion halves, parsley, 1 ounce of the dill, whole cloves, bay leaves, salt and peppercorns to the chicken pot.

Bring to a simmer again, and with the lid partially on, simmer for 90 minutes. Be sure NOT to boil, as this makes the broth cloudy.

As chicken simmers, make the matzo balls. In a medium bowl mix together the matzo meal, baking powder, salt, garlic and onion powders and white pepper. In another small bowl mix the eggs and schmaltz (or ghee, butter, oil) until blended.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a fork stir from the center moving out to incorporate all and then add the chopped dill until just combined. Don’t over mix! Cover with wrap and refrigerate 30 minutes.

Turn the heat off the chicken and let rest for 15 minutes. Using tongs, carefully tug at a leg, if it comes off completely you are ready for the next step, otherwise cover with lid and simmer another 10 minutes.

Carefully remove the chicken with tongs and place on a tray to cool and shred. Using a slotted spoon, carefully remove the larger pieces of cooked vegetables and discard. Strain the soup into another pot or large bowl, discard the herbs, spices and any other pieces.

At this point you could let the broth cool and refrigerate several hours or overnight to remove the congealed fat that is on top (the “schmaltz”). This is what can be used in the matzo balls. I prefer to use 1/4 cup melted ghee or butter (canola or avocado oil is good as well) for the matzo balls and leave the chicken fat in the soup for the flavor.

Shred the cooked chicken and discard the skin and bones.

For the matzo balls: In another stock pot, heat the 3 quarts chicken stock or water to a boil. Using a cookie scoop or spoon, form matzo ball dough into walnut size balls and drop them all in the pot. Reduce heat to simmer, cover and cook for 30-40 minutes. They should all be floating. Test one by cutting and check to see that there is no dark center. Either keep covered to stay warm or freeze at this point if you want for later use.

For the Soup: Add the reserved sliced celery and carrots to the strained chicken stock. Bring to a simmer cook for 30 minutes or until tender. Add the reserved chopped dill and chicken and season to taste. Serve with 1-2 cooked matzo balls in each bowl with hot chicken soup and vegetables spooned over. Garnish with dill or parsley if desired.

Nutrition Information

Notes:

Chicken Broth Preparation: The foundation of this soup is a robust chicken broth made by simmering a whole chicken with celery, onion, carrots, parsley, dill, cloves, bay leaves, kosher salt, and peppercorns. This slow simmering process extracts maximum flavor from the ingredients without boiling, which ensures a clear broth.

Vegetable Preparation: The celery and carrots are cut into different sizes to add texture to the soup. Larger pieces are simmered with the chicken to infuse flavor into the broth, while smaller pieces are added later for a chunkier consistency.

Matzo Ball Ingredients: Matzo balls, the heart of this dish, are made with matzo meal, eggs, baking powder, and a blend of seasonings including kosher salt, garlic powder, onion powder, white pepper, and fresh dill. The choice of fat (schmaltz, ghee, butter, or oil) contributes to the texture and flavor of the matzo balls.

Matzo Ball Preparation: The matzo ball mixture is rested in the refrigerator to allow the flavors to meld and the matzo meal to hydrate properly before shaping into balls. This resting period ensures the matzo balls are light and fluffy when cooked.

Cooking Technique: The chicken is simmered until tender, then shredded and added back to the broth. Vegetables and any excess fat are strained out to achieve a clear, flavorful broth. The matzo balls are cooked directly in the strained broth until they float, indicating they are ready.

Serving Suggestions: Matzo Ball Soup is traditionally garnished with fresh dill and served piping hot. It is often enjoyed as a comforting meal on its own or served with a side of freshly baked bread.

Make-Ahead Tips: The broth can be made in advance and refrigerated to allow flavors to meld further. This soup also freezes well, making it convenient for future meals.

Health Benefits: Known colloquially as “Jewish Penicillin,” this soup is cherished not only for its comforting taste but also for its perceived health benefits in helping alleviate cold and flu symptoms.

Cultural Significance: Matzo Ball Soup holds a special place in Jewish cuisine, often served during holidays and as a remedy for any ailment due to its comforting and restorative properties.

Adaptations: While traditionally made with chicken, matzo ball soup recipes can be adapted with vegetarian broths or variations in seasoning to suit personal tastes and dietary preferences.

Frequently Asked Questions:

Can I use store-bought chicken stock instead of making my own?

Yes, you can use store-bought chicken stock if you’re short on time. However, making your own adds a depth of flavor to the soup.

Can I make the matzo balls in advance?

Yes, you can prepare and freeze the matzo balls.

Once frozen, store them in an airtight container. When ready to use, drop the frozen matzo balls into simmering soup and cook until they float.

What is schmaltz, and can I use a substitute?

Schmaltz is rendered chicken fat and adds a rich flavor to matzo balls.

If you prefer, you can use melted ghee, butter, or a neutral oil like canola or avocado as a substitute.

Can I omit the saffron threads in the soup?

Yes, saffron is optional and can be omitted if you don’t have it.

It adds a subtle flavor and color but is not essential to the recipe.

How do I know when the matzo balls are cooked?

Matzo balls are done when they are floating and firm.

You can cut one open to ensure there is no dark center.

Cooking time may vary, so check one to ensure they are cooked through before serving.

What can I use if I don’t have saffron threads?

Saffron is optional and can be omitted if you don’t have it.

It adds a subtle flavor and color to the soup, but the recipe will still be delicious without it.

Can I freeze the matzo balls for later use?

Yes, you can freeze the matzo balls after they are cooked.

Ensure they are fully cooled, then store in an airtight container.

Reheat by dropping them into simmering soup.

Is schmaltz necessary for the matzo balls, or can I use a different fat?

While schmaltz adds traditional flavor, you can use melted ghee, butter, or a neutral oil like canola or avocado for the matzo balls if you prefer.

Can I make the soup in advance?

Yes, you can make the soup ahead of time. Refrigerate the soup and matzo balls separately.

Reheat the soup and drop in the matzo balls when ready to serve.