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Jewish penicillin
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Total Time:
2 hours 45 minutes
Classic Jewish feel-good soup with matzo balls enriched with schmaltz (chicken fat). The ultimate comfort food for lifting spirits and warming hearts.
Ingredients:
  • 1 x 2.5 kg free-range chicken
  • 3 medium onions peeled and roughly chopped
  • 3 carrots peeled and roughly chopped
  • 3 sticks of celery trimmed and roughly chopped
  • 4 cloves of garlic peeled
  • 4 fresh bay leaves
  • a few sprigs of fresh thyme
  • 2 handfuls of Jewish fine egg noodles or spaghetti broken into bits
  • 1 small bunch of fresh flat-leaf parsley
  • 1 small bunch of fresh dill
  • 4 large free-range eggs
  • 4 tablespoons chicken fat
  • ½ teaspoon freshly ground black pepper
  • 130 g matzo meal (or matzo crackers, blitzed to a fine powder)
Instructions:
  • - Rinse the chicken in cold water, pat dry, and place in a large pot. Cover with water, bring to a boil, then simmer for 30 minutes. Skim off any froth. Add chopped veg, garlic, bay leaves, thyme, and season with salt. Simmer for 1 hour, continuing to skim. Reserve 4 tablespoons fat for matzo balls. - To make matzo balls, mix eggs, water, chicken fat, salt, pepper, and matzo meal. Chill for 30 minutes, then shape into 20 balls. Cook them along with noodles in the soup for 20 minutes. - Remove chicken and shred meat. Discard skin and bones. Return meat to the soup, add parsley and dill. Warm for 3 minutes. Season to taste and enjoy as a satisfying meal on its own.

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