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Authentic Jewish Penicillin Soup with Fluffy Matzah Balls

Close-up of a white bowl filled with golden broth and three fluffy matzo balls in this jewish penicillin soup, garnished with dill.
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Follow this guide to make the best homemade chicken soup, known as Jewish Penicillin, complete with a clear, flavorful broth and tender, light matzah balls.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs), cut into pieces
  • 2 large yellow onions, quartered
  • 4 large carrots, roughly chopped
  • 4 celery stalks, roughly chopped
  • 1 large parsnip, peeled and chopped (optional)
  • 1 bunch fresh dill
  • 1 bunch fresh parsley
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon kosher salt (plus more to taste)
  • 8 quarts cold water
  • For Matzah Balls: 1 cup matzah meal
  • 2 large eggs, lightly beaten
  • 1/4 cup schmaltz (rendered chicken fat) or vegetable oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup seltzer water or club soda (chilled)

Instructions

  1. Place the chicken pieces, onions, carrots, celery, parsnip, dill, parsley, peppercorns, and 1 tablespoon of salt into a very large stockpot.
  2. Cover the ingredients completely with cold water. Bring the water slowly to a boil over medium-high heat. Skim off any foam or scum that rises to the surface during the first 15 minutes of boiling. This step is key for a clear broth.
  3. Once the broth is clear of scum, reduce the heat immediately to the lowest setting so the liquid barely simmers. Cover the pot partially and cook for 3 to 4 hours. Do not let it boil rapidly.
  4. Remove the chicken and vegetables from the pot using a slotted spoon. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or large bowl. Discard the solids.
  5. Taste the strained broth and adjust salt as needed. This is your flavorful chicken broth.
  6. To make the matzah balls: In a medium bowl, combine the matzah meal, salt, and pepper.
  7. In a separate small bowl, whisk together the beaten eggs, schmaltz or oil, and chilled seltzer water.
  8. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
  9. Cover the matzah ball mixture and refrigerate for at least 30 minutes, or up to 2 hours. This allows the meal to absorb the liquid.
  10. Bring a separate medium pot of salted water to a gentle simmer (not a rolling boil).
  11. Wet your hands and gently roll the chilled mixture into balls about 1 to 1.5 inches in diameter. They will expand during cooking.
  12. Carefully drop the matzah balls into the simmering water. Cover the pot and cook for 25 to 35 minutes, or until they float and are tender when pierced.
  13. To serve, place several matzah balls in a bowl, add shredded chicken meat if desired, and ladle the hot, clear chicken broth over them. Garnish with fresh dill or parsley.

Notes

  • For the clearest broth, start with cold water and maintain a very low simmer after the initial skimming.
  • To achieve light and fluffy matzah balls, use chilled seltzer water and avoid overmixing the batter.
  • If you prefer a richer broth, skim off the fat (schmaltz) that rises to the top after chilling the stock overnight in the refrigerator, then reheat gently.

Nutrition

Find it online: https://cheffinity.com/jewish-penicillin-soup-recipe-matzah-balls/