Jewish Penicillin Soup with Fluffy Matzo Balls

This Jewish penicillin soup is the chicken soup I turn to when someone in the house is sniffling, or when I just want a bowl of something that feels deeply nourishing. The broth is golden and savory, the matzo balls are light and tender, and it honestly tastes like a little bowl of kindness.

It simmers on the stove for over an hour, filling the kitchen with a smell that is half medicine and half magic. I won’t pretend it cures anything, but a steaming bowl of this with a squeeze of lemon has yet to make anyone feel worse.

Why This Soup Gets the Nickname

The magic is in a broth that stays clear and clean because you never let it boil hard. Simmering a whole chicken with the right vegetables, then straining everything, gives you a soup that tastes like pure chicken, carrots, and fresh dill. There is no fat blanket on top, no murky water, just a deep savory flavor that feels restorative.

The matzo balls are the second piece. Light and fluffy because of seltzer and a good rest in the fridge, they soak up just enough broth to become little pillows. Together, the two parts make a bowl that is simple but hard to beat.

Ingredients

• 1 whole chicken (3 to 4 lb):: use a bird with skin and bones for the richest broth
• 4 medium carrots, peeled and cut into 2-inch chunks
• 4 celery stalks, cut into 2-inch chunks
• 1 large yellow onion, halved (no need to peel)
• 1 parsnip, peeled and halved:: adds a subtle sweetness
• 1 bunch fresh dill, plus more for garnish
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp kosher salt, plus more to taste
• Lemon wedges, for serving

For the matzo balls:

• 4 large eggs
• 2 tbsp schmaltz (rendered chicken fat) or vegetable oil
• 2 tbsp seltzer or club soda
• 1 tsp salt
• Pinch of black pepper
• 1 cup matzo meal

Variations / Substitutions

• No whole chicken:: use 3 lb bone-in, skin-on chicken thighs. Simmer them for about 40 minutes until tender.
• No parsnip:: swap in a small turnip or an extra carrot.
• Dill alternative:: fresh parsley or a mix of parsley and dill works just as well.
• Dairy-free:: the soup is naturally dairy free if you use oil in the matzo balls.
• Matzo ball shortcut:: a matzo ball mix works in a rush, but homemade gives you much lighter balls.

For something creamier, try my Creamy Chicken and Rice Soup.

How to Make Jewish Penicillin Soup

Step 1: Brown the Chicken and Start the Broth

Set a large, heavy pot over medium-high heat and add a thin layer of oil. Pat the 3 to 4 lb chicken completely dry with paper towels, then place it in the pot skin-side down. You are not looking for a deep sear, just enough time to render some fat and give the skin a pale gold color, about 5 minutes per side.

The pot will begin to smell deeply savory as the chicken fat melts. The skin should look lightly golden, not browned, because too much color this early can turn the broth cloudy later.

This quick browning step adds a layer of flavor that simmering alone cannot give you. It also keeps the broth from tasting like watery chicken.

Step 2: Simmer the Chicken with Vegetables

Pile the 4 carrots, 4 celery stalks, onion halves, and parsnip around the chicken. Pour in enough cold water to cover everything by about 2 inches, roughly 2 to 3 quarts. Toss in half of the dill bunch, the 2 bay leaves, 1 tsp peppercorns, and 1 tbsp salt. Bring the liquid to a boil, then immediately lower the heat so the surface has only a few lazy bubbles. Simmer gently, uncovered, for 1 hour 30 minutes.

After the first hour, the broth will take on a clear amber color and the kitchen will smell like the kind of home remedy you actually look forward to. The vegetables will be soft, and the chicken should be starting to pull away from the bone.

Keep the heat low and steady the whole time. A rolling boil will break down the vegetables into mush and make the broth cloudy, so keep an eye on the pot and adjust as needed.

Step 3: Strain and Shred the Chicken

Set a large colander or fine mesh strainer over a clean pot and carefully ladle the contents of the soup pot through it. Discard the spent vegetables and herbs; they have given up all their flavor. Transfer the chicken to a cutting board and let it cool for about 10 minutes, just until you can handle it.

The broth should be clear with tiny, glistening droplets of chicken fat on the surface. The chicken meat will be moist and tender, pulling away easily from the bones.

Once cool enough, pick all the meat from the bones, shred it into bite-size pieces, and return the shredded chicken to the strained broth. You can skim some of the fat from the surface if you like, but I leave about a tablespoon in the pot for richness.

Step 4: Mix the Matzo Ball Dough

While the chicken cools, prepare the matzo ball dough. In a medium bowl, beat the 4 eggs with the 2 tbsp schmaltz, 2 tbsp seltzer, 1 tsp salt, and a pinch of pepper until smooth. Fold in the 1 cup matzo meal with a fork, mixing just until no dry spots remain. Cover and refrigerate the dough for at least 30 minutes.

The dough will look wet at first but will firm up as the matzo meal absorbs the liquid. After chilling, it should hold its shape when you form a ball between your palms.

Do not skip the chilling time. It hydrates the matzo meal properly so the balls hold together in the broth and puff instead of turning into lead sinkers.

Step 5: Poach the Matzo Balls and Serve

Bring the pot of broth back to a gentle simmer. With damp hands, roll the chilled dough into balls about 1 inch across, you should get roughly 12 to 14 matzo balls. Drop them one by one into the simmering broth, cover the pot, and cook undisturbed for 20 minutes. The lid stays on the whole time so steam builds and puffs the balls.

When you lift the lid, the matzo balls will have floated to the top and nearly doubled in size. The broth will be steaming and fragrant, and the kitchen will smell like fresh dill and comfort.

Ladle the soup into deep bowls, making sure each gets a few pieces of chicken and two or three fluffy matzo balls. Scatter fresh dill over the top and serve with a lemon wedge on the side. Squeeze the lemon right before you eat; it brightens the whole bowl.

A Few Notes Before You Start

• Schmaltz makes a difference.: If you have some, use it in the matzo balls. It adds a savory depth that oil cannot quite match, but the soup is still excellent with a neutral vegetable oil.
• Do not overwork the matzo dough.: Mix just until the meal is incorporated, then stop. Overmixing activates gluten and makes the balls dense.
• Strain the broth right away.: If you let the solids sit in the broth too long, it will turn cloudy. Move from simmer to strain while everything is still hot.
• Season at the end.: Taste the finished broth before you poach the balls. Sometimes an extra pinch of salt right before serving pulls everything together.

Cook times if you use chicken parts instead of a whole bird:

Cut	Approximate Weight	Simmer Time
Whole chicken	3 to 4 lb	1 hour 30 minutes
Bone-in thighs	3 lb total	40 to 45 minutes
Bone-in breasts	2 lb total	35 to 40 minutes

Storing Leftovers

• Refrigerate:: For the best texture, store the broth, shredded chicken, and cooked matzo balls in separate containers. They will all keep for up to 3 days. If the matzo balls sit in the broth overnight they absorb liquid and soften, but some people actually prefer them that way.
• Reheating:: Warm the broth and chicken gently on the stove, then add the matzo balls during the last few minutes just to heat them through.

What to Serve With Jewish Penicillin Soup

A thick slice of toasted challah, buttered heavily, is my favorite thing next to this soup. The soft, eggy bread soaks up the last spoonfuls of broth without falling apart. A crisp cucumber salad with lemon, dill, and a pinch of salt picks up the same fresh notes as the soup and adds a little crunch to the meal.

Frequently Asked Questions

Can I freeze this soup?

Yes. Freeze the broth and shredded chicken together without the matzo balls for up to 3 months. The matzo balls do not freeze well; make a fresh batch when you thaw the soup.

Why are my matzo balls dense?

Dense matzo balls usually come from overmixing the dough, not enough seltzer, or skipping the chilling step. The dough needs that rest time to hydrate the matzo meal.

Can I make this in an Instant Pot or slow cooker?

You can. In an Instant Pot, cook the chicken and vegetables on high pressure for 25 minutes with a natural release, then strain and proceed. In a slow cooker, cook on low for 6 to 8 hours until the chicken is tender.

What can I use instead of schmaltz?

Schmaltz is rendered chicken fat, and you can buy it or save drippings from a previous roast chicken. If you do not have any, a neutral oil like avocado or canola oil works perfectly fine in the matzo balls.