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Jewish Penicillin Soup

Jewish Penicillin Soup Recipe

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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 servings
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken (3 to 4 lb)
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 4 celery stalks, cut into 2-inch chunks
  • 1 large yellow onion, halved
  • 1 parsnip, peeled and halved
  • 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
  • 4 large eggs
  • 2 tbsp schmaltz or vegetable oil
  • 2 tbsp seltzer or club soda
  • 1 tsp salt
  • Pinch of black pepper
  • 1 cup matzo meal

Method
 

  1. In a large pot over medium-high heat, brown the dry-rubbed chicken skin-side down until pale gold, about 5 minutes per side.
  2. Add carrots, celery, onion, parsnip, dill, bay leaves, peppercorns, and salt. Cover with cold water, bring to a boil, then reduce to a gentle simmer. Cook uncovered for 1 hour 30 minutes.
  3. Strain the broth into a clean pot, discard solids, and cool the chicken for 10 minutes. Shred the meat and return it to the strained broth.
  4. Beat eggs with schmaltz, seltzer, salt, and pepper. Fold in matzo meal, cover, and chill dough for 30 minutes.
  5. Roll chilled dough into 1-inch balls. Drop into simmering broth, cover, and cook undisturbed for 20 minutes. Ladle into bowls, garnish with dill, and serve with lemon wedges.

Notes

The matzo ball dough needs at least 30 minutes in the fridge before shaping, which is not counted in prep time. For the clearest broth, strain it while it is still hot and do not press on the solids.