📝 About This Recipe
Known affectionately as 'Jewish Penicillin,' this soul-warming soup features a crystal-clear, deep gold chicken broth infused with aromatic root vegetables and fresh dill. The centerpiece is the matzo ball—a tender, savory dumpling that absorbs the essence of the broth while maintaining a light, pillowy texture. It is a timeless masterpiece of comfort food that balances rich schmaltz flavors with the brightness of fresh herbs.
🥗 Ingredients
The Golden Broth
- 4-5 pounds Whole Roasting Chicken (excess fat removed and reserved)
- 4 quarts Cold Water (enough to cover the chicken by 2 inches)
- 2 large Yellow Onions (unpeeled for color, halved)
- 4 large Carrots (peeled and cut into 2-inch chunks)
- 3 large Celery Stalks (with leaves, cut into chunks)
- 1 large Parsnip (peeled and halved)
- 1 bunch Fresh Dill (tied with kitchen twine)
- 1 tablespoon Black Peppercorns (whole)
- 2 tablespoons Kosher Salt (adjust to taste)
The Matzo Balls
- 1 cup Matzo Meal (plain)
- 4 Large Eggs (beaten well)
- 1/4 cup Schmaltz (Rendered Chicken Fat) (melted; can substitute with vegetable oil)
- 1/4 cup Sparkling Water (cold; the secret for fluffiness)
- 1/2 teaspoon Fresh Ginger (finely grated)
- 1 pinch Nutmeg (freshly grated)
- 1 teaspoon Salt and White Pepper (to taste)
For Serving
- 1/4 cup Fresh Parsley (finely chopped)
- 2 large Cooked Carrots (reserved from the broth, sliced into rounds)
👨🍳 Instructions
-
1
Place the chicken, onions, carrots, celery, and parsnip in a very large stockpot. Cover with 4 quarts of cold water.
-
2
Bring to a gentle boil over medium-high heat. Once boiling, immediately reduce to a low simmer. Use a skimmer or spoon to remove any gray foam that rises to the surface.
-
3
Add the dill bundle, peppercorns, and salt. Simmer partially covered for 2.5 to 3 hours. The liquid should barely bubble to ensure a clear broth.
-
4
While the broth simmers, prepare the matzo ball mixture. In a medium bowl, whisk the eggs with the melted schmaltz (or oil) and sparkling water.
-
5
Stir in the matzo meal, grated ginger, nutmeg, salt, and white pepper until just combined. Do not overmix, as this makes the dumplings heavy.
-
6
Cover the matzo mixture and refrigerate for at least 30-60 minutes. This allows the meal to hydrate and the fat to firm up.
-
7
Once the broth is finished, carefully strain it through a fine-mesh sieve into a clean pot. Discard the solids, but reserve the chicken for another use and the carrots for garnish.
-
8
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 cloud it.
-
9
With wet hands, gently roll the chilled matzo mixture into golf-ball-sized spheres (about 1 to 1.5 inches). You should get 10-12 balls.
-
10
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.
-
11
While the dumplings cook, bring your strained chicken broth back to a very low simmer and adjust seasoning with salt to taste.
-
12
Once the matzo balls are cooked (they will float and expand), use a slotted spoon to transfer them into the hot chicken broth.
-
13
To serve, place one or two matzo balls in a wide bowl, add a few slices of the reserved carrots, and ladle the hot broth over the top.
-
14
Garnish generously with fresh parsley and a sprig of fresh dill before serving immediately.
💡 Chef's Tips
For 'floaters' (light matzo balls), use sparkling water and do not over-handle the dough. Always use schmaltz (rendered chicken fat) if possible; it provides an authentic, deep flavor that oil cannot replicate. Never boil the broth vigorously; a gentle simmer is the secret to a crystal-clear soup rather than a cloudy one. Chill the matzo ball mix thoroughly—if it's not cold, the balls will fall apart when they hit the water. Cook matzo balls in water, not the soup, to keep your broth looking pristine and tasting pure.
🍽️ Serving Suggestions
Serve with a side of crispy, toasted Challah bread for dipping. Pair with a crisp, dry white wine like a Sauvignon Blanc or a light Riesling. A side of bitter herb salad with a lemon vinaigrette cuts through the richness of the schmaltz. Add a few pieces of the shredded boiled chicken back into the bowl for a heartier meal. Offer a small bowl of fresh horseradish on the side for those who like a spicy kick.