Matzo Ball Soup Jewish Penicillin Video Silk Road Recipes

published Oct 05, 2022, updated May 31, 2023 Soups, stews, and broths are some of my favorite things to make. I love recipes like this Thai tom kha gai soup made with chicken and lemongrass. Or, this Lebanese lentil soup featuring hearty lentils and this dal tadka recipe that’s filled with bold chilis.  Today’s soup is a total classic. Matzo ball soup is a Jewish chicken soup that is also lovingly referred to as Jewish penicillin. Now, I do really love the stuff when I’m feeling a bit under the weather, but I also crave it when I’m perfectly healthy.  The best part is the homemade matzo balls which are made with eggs, a handful of spices and seasonings, and a special type of flour. Get ready — this is about to become your new favorite soup.

INGREDIENT NOTES AND SUBSTITUTIONS

Chicken – You’ll need a whole bone-in skin-on chicken to make the base for your Jewish penicillin!Celery, Carrots & Onion – No good matzo ball soup would be complete without the addition of veggies. They add a lot of flavor to the broth.Fresh Parsley & Dill – Jewish chicken soup also features a ton of fresh herbs. I love the flavor of parsley along with the citrus, almost grassy taste of dill.Cloves – This somewhat unexpected ingredient brings a lot of flavor to the mix.Bay Leaves – These add a lovely flavor, but be sure to discard before serving.Salt & Black Peppercorns – Don’t skip these humble seasonings!Saffron Threads – Optional, but oh so worth it! Saffron also adds a really nice nuanced flavor and color to this Jewish chicken soup.Matzo Balls – Homemade is always best in my opinion! Combine matzo meal, baking powder, eggs, and some chicken stock with melted schmaltz (rendered chicken fat). Ghee, butter, or oil can also be used in place of the schmaltz. And don’t forget to season with:Fresh DillGarlic PowderOnion PowderSaltWhite Pepper

HOW TO MAKE MATZO BALL SOUP

1. Prep The Ingredients. Peel and cut the vegetables as instructed in the recipe card below. Place the whole chicken a large stock pot and cover with 20 cups of cold water (5 quarts).
2. Pre-Cook The Chicken. Bring the water to a boil, then lower the heat to allow it to simmer. Cook uncovered for 15 minutes, but be careful not to let the water boil as this will make your broth cloudy. Skim off any foam from the top of the liquid. 
3. Add Some Of The Veggies. Place the larger celery pieces, onion halves, 1 ounce of dill, and the remaining soup seasonings into the pot. Bring to a simmer again with the lid partially on. Allow it to cook for 90 minutes.
4. Go Back To The Chicken. After 90 minutes, turn off your stove and allow the chicken to rest for 15 minutes. If the chicken is done (see tip in the recipe card!), then carefully transfer it to a tray to cool. Remove the larger pieces of vegetables and discard them. Strain the broth into another pot.
5. Start The Matzo Balls. Mix together the matzo meal, baking powder, salt, garlic and onion powders, and white pepper in a medium bowl. In another bowl, combine the eggs and schmaltz until well blended. Make a well in the center of the dry ingredients and add the egg and schmaltz. Stir with a fork to incorporate, then add the chopped dill until just combined. Cover and allow to chill in the fridge for 20 minutes.
6. Allow The Broth To Cool. Place the stock in the fridge for several hours (or overnight) and remove the schmaltz from the top. You can either discard it, use it in your matzo balls, or leave it in the broth for added flavor. At this point, the chicken should be cool enough to shred. 
7. Cook The Matzo Balls. Using another pot, bring 3 quarts of chicken stock or water to a boil. Form the matzo balls with a cookie scoop or spoon, then drop them into the pot. Reduce the heat to simmer, cover, and cook for 30-40 minutes. 
8. Finish The Soup. Bring your homemade chicken stock to a simmer with the carrots and remaining celery. Cook for 30 minutes, then add the dill and chicken and season to taste. Add 1-2 matzo balls to a bowl and pour the Jewish chicken soup and tender vegetables over the top. Garnish with fresh dill or parsley!

What Is Matzo Ball Mix Made Of?

Matzo ball mix is a pre-made mixture of matzo meal, herbs, and spices. I personally like to use plain matzo meal and add my own seasonings, but you can also feel free to replace it with a store-bought mix.

How Far In Advance Can You Make Matzo Ball Soup?

You can make this soup in advance and freeze it for up to 3 months if you’d like. To save leftovers for the week, refrigerate the soup and matzo balls separately for 3-4 days and combine when reheating.

Are Matzo Balls The Same As Dumplings?

Not technically, but Jewish cooks were inspired by German dumplings when they came up with matzo ball soup. Instead of flour, they used crushed matzah (thin crackers) and butter was replaced with schmaltz to keep them kosher.