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Chicken soup with matzo balls (goldene yoich with knaidlach)
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Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
130 minutes
"Nourishing chicken soup with soothing matzo ball dumplings, known as Jewish penicillin, for a comforting meal."
Ingredients:
  • 3kg chicken bones
  • 1kg chicken wings
  • 1L (4 cups) boiling water
  • 4L (16 cups) cold water
  • 4 carrots, thickly sliced crossways
  • 4 celery sticks, trimmed, coarsely chopped
  • 2 brown onions, coarsely chopped
  • 1 parsnip, peeled, thickly sliced crossways
  • 1 bunch curly-leaf parsley
  • 1 chicken style stock powder
  • 4 eggs
  • 40.00 ml schmalz or vegetable oil
  • 55g (1/2 cup) almond meal
  • 60.00 ml fine matzo meal
  • 40.00 ml coarse matzo meal
  • Salt & freshly ground black pepper
  • 2L (8 cups) water
  • 20.00 ml kosher chicken stock powder
Instructions:
  • Place the chicken bones and wings in a large heatproof bowl. Pour over boiling water and let sit for 1 minute to allow any fat to rise to the surface. Drain well, discarding the water and fat.
  • In a large saucepan or stock pot, combine chicken bones, wings, cold water, carrot, celery, onion, parsnip, parsley, and chicken stock powder. Bring to a boil over medium heat, skimming off any impurities that rise to the surface. Reduce heat to low and simmer uncovered for 1 1/2 hours, skimming every 30 minutes.
  • Let the stock cool for 1 hour. Strain the stock through a fine sieve into a bowl, discarding the vegetables and bones.
  • Wrap the stock with plastic wrap or store it in an airtight container, then refrigerate overnight to chill.
  • For the matzo balls, whisk eggs in a medium bowl until frothy. Mix in schmalz or vegetable oil until smooth. Add almond meal and fine matzo meal, whisk until smooth. Slowly mix in coarse matzo meal until thickened. Season with salt and pepper. Chill in the fridge for 1 1/2 hours until liquid is absorbed.
  • In a large saucepan, combine water and chicken stock powder. Bring to a simmer. Divide the matzo mixture into 12 portions, roll into balls, and add to the simmering stock. Poach covered for 20 minutes until cooked through.
  • Once the matzo balls are cooking, take the chicken stock out of the fridge. Skim off and discard the fat layer on the surface using a spoon. Transfer the stock to a large saucepan, heat over medium-high heat until boiling, then remove from heat. Season with salt and pepper to taste.
  • Divide the matzo balls among bowls, then generously pour the hot chicken stock over them. Serve promptly to enjoy the deliciousness while it's hot.

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