Recipe tip: Goldene Joich: Jewish Chicken Soup with Matzo Balls

Recipe tip: Goldene Joich: Jewish Chicken Soup with Matzo Balls

Preparation time: 3 hours (plus 1 night)
Difficulty level: 2 out of 5

Ingredients for matzo balls

Ingredients (6 persons)

250

g

Matzo flour (Jewish supermarket or internet)

70

g

Chicken or goose fat or soup fat

1/2

Federation

chives, chopped

Preparing the matzah balls:

  • Mix all the ingredients for the matzah balls into a batter – it should be thick to pasty. Leave in the fridge overnight.
  • Before the soup is ready to serve, form balls the size of ping pong balls and cook in lightly salted boiling water for 8-10 minutes.

soup ingredients

Ingredients (6 persons)

1

large yellow onion with skin, quartered

2

large carrots, peeled and cut into thick chunks

1

pole

Leeks, washed, cleaned and cut into three pieces

1

Turnip or turnip, cut into large slices

2

rods

Celery, cut into large slices

1/2

Federation

Parsley, washed

2

Carrots, cut into thin strips, for garnish

1

pole

Leek, the white part in thin strips, for garnish

1

Turnips or turnips, cut into thin strips, for garnish

Preparation of the soup:

  • For the soup, salt the chicken and marrow bones, cover and refrigerate overnight.
  • Rinse and bring to a boil in a large saucepan, covered with cold water. Skim the foam, then add the vegetables, spices and herbs and season with salt. Bring to a boil, cover and simmer gently over very low heat for about 2½ hours. Remove from heat and let cool. Only partially remove the solidified fat from the surface (important for the golden color!).
  • Heat soup just enough to lift chicken and bones. Cut part of the chicken into small pieces by hand. Heat the soup and strain it through a fine cloth. Bring to a boil, add the vegetable garnish, cook until al dente (5-8 minutes) and heat the prepared matzah balls and meat in the soup. Garnish with chopped dill.