Authentic Jewish Chicken Soup Recipe: The Ultimate Matzo Ball Comfort Food

The Healing Power of Jewish Chicken Soup

For generations, Jewish chicken soup has earned its reputation as “Jewish Penicillin” for good reason. Scientific research published in Chest Journal confirms what Jewish grandmothers have known for centuries—this traditional Jewish chicken soup recipe helps reduce inflammation and soothes cold symptoms. The perfect combination of rich chicken broth, fluffy matzo balls, and tender chicken creates a healing meal unlike any other.

Today, I’m sharing my family’s treasured Jewish chicken soup recipe, perfected through generations with a few culinary enhancements for maximum flavor. Whether you’re fighting illness or simply craving authentic comfort food, this Jewish chicken soup recipe delivers warmth in every spoonful.

Essential Ingredients for Jewish Chicken Soup

For the Traditional Jewish Chicken Broth:

• 1 whole chicken (3-4 lbs) – The foundation of authentic flavor
• 3 carrots, chopped – Provides natural sweetness
• 3 celery stalks, chopped – Adds earthy depth
• 1 large onion, quartered – Essential for aromatic Jewish chicken soup
• 4 garlic cloves, smashed – Enhances immunity and flavor
• 1 parsnip (optional) – Creates complexity in the broth
• 1 bunch fresh dill – Traditional herb in Jewish chicken soup
• 1 bunch fresh parsley – Brightens the flavor profile
• 2 bay leaves – Adds subtle warmth
• 10-12 cups water – Adjust for preferred consistency
• Salt & black pepper – Season to taste

For Perfect Matzo Balls:

• 1 cup matzo meal – Essential for authentic Jewish matzo balls
• 4 large eggs – Binds the mixture properly
• ¼ cup schmaltz (chicken fat) or vegetable oil – Creates rich texture
• ¼ cup seltzer water – The secret to light, fluffy matzo balls
• 1 tsp salt – Enhances flavor
• ½ tsp black pepper – Adds gentle warmth

Time Requirements

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes

Chef’s Note: While traditional Jewish chicken soup recipes often require over 2 hours, this optimized version saves 20% of cooking time without sacrificing the authentic depth of flavor!

Preparation Method

Step 1: Create the Jewish Chicken Soup Broth

1. Place the whole chicken, vegetables, garlic, herbs, and bay leaves in a large stockpot.
2. Cover with cold water (10-12 cups) and bring to a gentle boil.
3. Reduce to a simmer, skimming foam from the surface for a clear broth.
4. Cook for 1 hour until chicken becomes tender. Remove chicken, shred the meat, and return bones to the pot for extra richness.

Step 2: Make Traditional Matzo Balls

1. In a mixing bowl, whisk eggs, schmaltz, seltzer water, salt, and pepper until combined.
2. Gently fold in matzo meal without overmixing. Allow mixture to rest in the refrigerator for 30 minutes.
3. With moistened hands, form 1-inch balls and carefully drop into simmering salted water.
4. Cover and cook for 20-25 minutes until matzo balls become light and fluffy.

Step 3: Assemble Your Jewish Chicken Soup

1. Strain the broth if desired and return to the pot.
2. Add shredded chicken, cooked matzo balls, and fresh dill.
3. Simmer for 5 additional minutes, adjust seasoning, and serve hot!

Nutritional Benefits of Jewish Chicken Soup

• Serving Size: 1 bowl with 2 matzo balls
• Calories: 320 kcal
• Protein: 22g
• Carbohydrates: 18g
• Fats: 18g
• Fiber: 2g

This traditional Jewish chicken soup recipe provides protein, gut-healing collagen, and anti-inflammatory herbs, supporting the scientific basis for its healing properties!

Dietary Adaptations for Jewish Chicken Soup

• Lower Sodium: Use reduced-sodium broth and decrease added salt.
• Vegan Option: Substitute eggs with flax eggs and use olive oil instead of schmaltz.
• Gluten-Free: Replace standard matzo meal with gluten-free matzo meal or almond flour.

Serving Recommendations

• Garnish with additional fresh dill and freshly cracked pepper.
• Serve with crusty bread or a light green salad.
• Add a squeeze of fresh lemon juice for brightness.

Common Jewish Chicken Soup Mistakes to Avoid

• Overmixing matzo dough – Results in dense, heavy matzo balls.
• Boiling matzo balls aggressively – They’ll disintegrate; gentle simmering is key.
• Omitting schmaltz – This traditional ingredient provides irreplaceable authentic flavor.

Storage Guidelines for Jewish Chicken Soup

• Refrigerator: Store broth and matzo balls separately for up to 3 days.
• Freezer: Broth maintains quality for 3 months; matzo balls for 1 month.

The Tradition of Jewish Chicken Soup

This authentic Jewish chicken soup recipe represents generations of culinary tradition—warming, healing, and filled with love. Whether you know it as Jewish Penicillin or simply the perfect comfort food, this recipe delivers the genuine flavors that have made Jewish chicken soup famous worldwide. Try making this classic recipe tonight and experience its remarkable comfort!

Frequently Asked Questions About Jewish Chicken Soup

1. Why aren’t my matzo balls fluffy? → Overmixing or skipping seltzer water often creates density. Handle the dough minimally for light, airy results.
2. Can I prepare Jewish chicken soup ahead of time? → Absolutely! The broth actually develops deeper flavor overnight. Add matzo balls just before serving.
3. What’s the ideal chicken for authentic Jewish chicken soup? → A whole chicken provides the most traditional flavor, though chicken thighs make an excellent substitute.
4. Can I freeze this Jewish chicken soup recipe? → Yes! Freeze cooked matzo balls in the broth for convenient reheating.
5. Is schmaltz essential for authentic Jewish chicken soup? → For traditional flavor, yes. However, vegetable oil works as an alternative when necessary.