Matzo Ball Soup

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The Ultimate Jewish Penicillin

Matzo Ball Soup, often referred to as “Jewish Penicillin,” is more than just a traditional comfort food. Packed with rich flavors and nourishing ingredients, it has been a staple in Jewish households for generations. Whether you’re feeling under the weather or simply craving a warm, hearty bowl of soup, this recipe promises to deliver the perfect balance of taste and nostalgia. Below, we provide a comprehensive guide to making this iconic dish.

Ingredients for Matzo Ball Soup

Chicken Soup Base

  • 4 lbs 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 (or ghee, butter, canola oil, or avocado oil)
  • 1 tbsp fresh dill (minced)
  • 3 quarts chicken stock or water

Step-by-Step Instructions

Preparing the Chicken Soup Base

  1. Prepare Vegetables:
    • Trim the celery. Cut 1 pound into 2-inch pieces and set aside with a halved onion.
    • Dice the remaining celery into 1/2-inch pieces and store separately. Peel and slice the carrots lengthwise, then cut into 1/2-inch pieces and add to the diced celery. Cover and refrigerate.
  2. Cook the Chicken:
    • Remove any internal giblets from the chicken. Place the chicken in a large 10-quart stockpot. Add 20 cups of cold water to cover it completely.
    • Heat the water over medium-high until it begins to boil. Immediately reduce to a simmer. Skim off any foam that rises to the surface.
  3. Add Flavorful Ingredients:
    • Incorporate the 2-inch celery, onion, parsley, dill (reserving some for garnish), cloves, bay leaves, salt, and peppercorns.
    • Partially cover the pot with a lid and let it simmer gently for 90 minutes. Avoid boiling, as it can cloud the broth.
  4. Strain and Shred:
    • Turn off the heat and let the chicken rest for 15 minutes. Test by tugging on a leg; if it comes off easily, the chicken is fully cooked.
    • Remove the chicken and allow it to cool. Discard the skin and bones, and shred the meat into bite-sized pieces.
    • Strain the broth through a fine sieve into another pot, discarding herbs, spices, and larger vegetable chunks. Refrigerate the broth if you want to skim off fat later.

Making the Matzo Balls

  1. Mix the Dry Ingredients:
    • In a medium bowl, combine matzo meal, baking powder, kosher salt, garlic powder, onion powder, and white pepper.
  2. Incorporate Wet Ingredients:
    • In a separate bowl, beat the eggs and mix with melted schmaltz (or your preferred fat). Slowly add the wet mixture to the dry ingredients, stirring gently. Add fresh dill.
    • Cover the bowl and refrigerate for 30 minutes to allow the mixture to firm up.
  3. Cook the Matzo Balls:
    • Bring 3 quarts of chicken stock or water to a boil in a large pot.
    • Form the chilled matzo mixture into walnut-sized balls using a cookie scoop or your hands. Drop them gently into the boiling liquid.
    • Reduce the heat to a simmer, cover, and cook for 30-40 minutes. The matzo balls should float when done.

Final Assembly of the Soup

  1. Cook the Vegetables:
    • Add the diced celery and carrots to the strained chicken broth. Simmer for 30 minutes or until tender.
  2. Combine Ingredients:
    • Stir the shredded chicken and remaining dill into the broth. Adjust seasoning with additional salt if necessary.
  3. Serve:
    • Ladle the hot soup into bowls, adding 1-2 matzo balls to each serving. Garnish with fresh dill or parsley for an extra burst of flavor.

Why Matzo Ball Soup is More Than Just Comfort Food

Known for its restorative qualities, Matzo Ball Soup is often touted as a remedy for colds and flu. The combination of protein-rich chicken, nutrient-dense vegetables, and soothing broth creates a dish that warms both body and soul. The saffron (if used) adds an extra layer of aroma and depth, elevating the traditional recipe into a gourmet experience.

Tips for Perfect Matzo Balls

  • Texture Matters: For lighter matzo balls, be careful not to overmix the dough. Letting the mixture rest is crucial for fluffiness.
  • Schmaltz is Key: Using chicken fat adds an authentic flavor that’s hard to replicate with substitutes. However, ghee or butter are excellent alternatives.
  • Simmer, Don’t Boil: Whether preparing the soup or cooking the matzo balls, maintaining a gentle simmer ensures clarity and prevents overcooking.

Matzo Ball Soup, with its rich history and heartwarming qualities, continues to be a beloved dish across cultures. Perfect for any season, it brings together wholesome ingredients to create a symphony of flavors that comfort and nourish.

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