The Best Penicillin Soup Recipe – Easy Comfort Food

There’s something almost magical about a steaming bowl of soup that tastes like medicine but feels like comfort food. Penicillin soup delivers exactly that contradiction: a robust, warming broth loaded with chicken, matzo ball dumplings, and bright herb flavors that will have you feeling better before you even finish eating.

This isn’t your grandmother’s chicken soup, though it borrows from that tradition with respect and gratitude. The name comes from its reputation as a cure-all, and the recipe combines Jewish and Eastern European influences into something that sits at the intersection of nostalgia and pure, uncomplicated deliciousness.

Why You’ll Love This Recipe

Penicillin soup is the kind of dish that works for lazy Sunday afternoons and for when you actually do need comfort food after a rough week. Here’s what makes it special:

• Rich, deeply flavored broth that tastes like it simmered for hours but comes together in under two hours.
• Soft, pillowy matzo balls that float in the broth like little clouds of pure comfort.
• Loaded with shredded chicken and fresh herbs that keep things bright and interesting.
• Naturally nourishing and satisfying without feeling heavy or overly complicated.
• Excellent for meal prep and freezes beautifully for future cravings.

My Experience Making This Recipe

The first time I made penicillin soup, I was skeptical about the name until I tasted it. The warmth of the ginger paired with the brightness of dill and parsley created something that felt genuinely restorative, not just another bowl of soup.

What surprised me most was how forgiving the recipe turned out to be. Even when I overcooked the matzo balls slightly, they still tasted delicious, and the broth became richer as it sat in the refrigerator overnight.

My test group cleared their bowls in minutes and asked for seconds, which tells you everything you need to know. The combination of tender chicken, fluffy matzo balls, and that golden broth with fresh herbs just works.

Recipe Overview

• Recipe Name: Penicillin Soup
• Servings: 6 servings
• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 110 minutes
• Course: Main Course, Soup
• Cuisine: Jewish, Eastern European
• Calories per Serving: 380 calories

Equipment You Will Need

• Large stockpot (8-quart capacity or larger)
• Cutting board and sharp knife
• Colander or fine mesh strainer
• Medium mixing bowl
• Measuring cups and spoons
• Wooden spoon or ladle
• Instant-read thermometer
• Slotted spoon

Ingredients for Penicillin Soup

For the Broth

• 2 pounds bone-in, skin-on chicken breasts
• 2 pounds chicken bones or feet (optional but recommended for deeper flavor)
• 3 medium carrots, peeled and cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch pieces
• 1 large onion, halved (skin on)
• 4-inch piece of fresh ginger, peeled and sliced
• 8 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 3 tablespoons kosher salt (divided)
• 12 cups cold water

For the Matzo Balls

• 4 large eggs
• 1/2 cup matzo meal
• 2 tablespoons vegetable oil
• 1 tablespoon kosher salt
• 1/2 teaspoon white pepper
• 4 tablespoons seltzer water or club soda

For Serving

• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• Kosher salt and white pepper to taste

Ingredient Notes and Substitutions

• Bone-in chicken breasts: The skin and bones create a rich, silky broth that’s impossible to replicate with boneless chicken. Substitute with boneless breasts if needed, but reduce simmering time to 45 minutes and accept a lighter broth.
• Ginger: Fresh ginger provides the signature warming spice that gives this soup its healing reputation. Ground ginger won’t work here; use 1 teaspoon if fresh is unavailable, though the flavor profile changes significantly.
• Matzo meal: This unleavened flour creates the signature texture of the matzo balls. Regular all-purpose flour produces denser, heavier dumplings; use the same amount but expect different results.
• Seltzer water: The carbonation keeps matzo balls light and fluffy, preventing them from becoming dense. Substitute with plain water, but your matzo balls will be slightly denser.
• Fresh herbs: Dill and parsley brighten the soup and provide fresh contrast to the rich broth. Dried herbs lose their vitality here; if using dried, cut the amount to one-third and add after cooking.

How to Make Penicillin Soup

Step 1: Prepare Your Vegetables

Roughly chop your carrots, celery, and onion into large, uneven pieces. Leave the onion skin on because it adds color and depth to the broth without requiring extra effort.

Step 2: Build the Broth Base

Add cold water to your stockpot and place the chicken breasts, chicken bones (if using), and half your kosher salt into the water. Bring everything to a gentle boil over medium-high heat, which takes about 8 to 10 minutes.

Step 3: Skim and Clean the Broth

Once the water reaches a boil, you’ll see gray foam rise to the surface; skim this off with a slotted spoon and discard it. This step removes impurities and creates a clearer, cleaner-tasting broth that feels more refined.

Step 4: Add Aromatics and Simmer

Add the carrots, celery, onion, ginger slices, garlic cloves, bay leaves, and black peppercorns to the pot. Reduce heat to low and simmer gently for 60 minutes without a lid, which allows the flavors to concentrate and the chicken to become tender.

Step 5: Prepare the Matzo Ball Mixture

While the broth simmers, whisk together eggs, matzo meal, oil, salt, white pepper, and seltzer water in a medium bowl until just combined. The mixture should be thick but pourable; don’t overmix or your matzo balls will become tough.

Cover the mixture and refrigerate for at least 15 minutes, which makes the mixture easier to form and helps the balls hold their shape in the boiling broth.

Step 6: Strain and Season the Broth

After 60 minutes, carefully remove the chicken breasts with tongs and set aside on a cutting board. Pour the remaining broth through a colander or fine mesh strainer into a clean pot, discarding the solids.

Taste the broth and add the remaining salt as needed; it should taste rich and flavorful but not overly salty. This is your foundation, so get the seasoning right before moving forward.

Step 7: Shred the Chicken

Once the chicken breasts are cool enough to handle, remove the meat from the bones and discard the skin and bones. Shred the chicken into bite-sized pieces using two forks or your fingers; the texture should be tender and easy to break apart.

Step 8: Boil the Matzo Balls

Bring the strained broth to a gentle boil, then reduce heat to medium-low. Using wet hands or two spoons, gently form the matzo mixture into golf ball-sized spheres and carefully drop them into the broth.

The matzo balls will sink at first, then float to the surface after about 10 to 15 minutes; they’re done when they float and feel firm to the touch, which takes about 30 to 40 minutes total cooking time. Boiling them too vigorously causes them to break apart, so keep the heat gentle.

Step 9: Combine and Finish

Return the shredded chicken to the pot with the matzo balls and broth. Taste again and adjust seasoning with salt and white pepper until the soup tastes perfect to you.

Step 10: Serve with Fresh Herbs

Ladle the soup into bowls, making sure each serving gets a matzo ball, plenty of broth, and shredded chicken. Top each bowl with fresh dill and parsley just before serving to preserve their bright, herbaceous flavor.

Pro Tip: Make the broth a day ahead, refrigerate it overnight, and skim off the solidified fat from the surface before reheating; this creates an even cleaner, lighter soup without losing any richness.

Tips for the Best Penicillin Soup

• Keep the heat low and steady throughout cooking. High, rolling boils create cloudy broth and can break apart your matzo balls, so patience pays off here.
• Taste and season as you go. Broth flavors develop as it simmers, so add salt gradually and taste before serving.
• Don’t skip the ginger. It’s the signature ingredient that separates this soup from ordinary chicken soup and delivers that healing warmth.
• Use bone-in chicken and chicken bones if possible. They create a silky mouthfeel and deeper flavor that boneless chicken simply cannot match.
• Form matzo balls with wet hands or wet spoons. Dry hands cause the mixture to stick, making the process frustrating and messy.
• Let matzo ball mixture rest in the fridge. This step prevents them from falling apart in the broth and creates a better texture.

Common Mistakes to Avoid

• Overcrowding the pot with matzo balls: Too many balls in one pot causes them to bump into each other and break apart. Work in batches if needed.
• Boiling the broth too aggressively: Vigorous boiling emulsifies fat into the broth, creating a cloudy appearance and muddy flavor. Gentle simmering is always better.
• Skipping the skimming step: That gray foam contains impurities that muddy the broth’s flavor and appearance. Take three minutes to remove it properly.
• Adding herbs too early: Fresh dill and parsley lose their brightness if cooked too long. Add them just before serving.
• Using boneless chicken exclusively: The bones create gelatin and body that make the broth feel luxurious. At least one pound of bones makes a noticeable difference.

Serving Suggestions

Penicillin soup works beautifully as a light lunch or the opening course to a larger meal. Serve it in warm bowls with crusty bread on the side for soaking up every last drop of that golden broth.

• Crusty rye bread or challah for dipping and soaking up the broth
• A simple green salad with lemon vinaigrette for contrast and freshness
• Roasted vegetables like root vegetables or Brussels sprouts for a heartier meal
• Pickled vegetables or pickles on the side for bright, acidic contrast
• A warm beverage like tea after the soup for a complete, soothing experience

Variations to Try

• Spicy Penicillin: Add sliced fresh chile peppers or a pinch of cayenne to the broth for heat and complexity that complements the ginger beautifully.
• Turmeric Twist: Replace half the ginger with fresh turmeric or add one teaspoon of ground turmeric to the broth for earthy warmth and additional health benefits.
• Mushroom Version: Sauté sliced mushrooms separately and add them to the finished broth for umami depth and meaty texture.
• Herb Matzo Balls: Mix fresh dill and parsley directly into the matzo ball mixture before refrigerating for herbaceous dumplings.
• Light and Bright: Use chicken breast only without additional bones, reduce simmering time to 45 minutes, and increase fresh herbs for a lighter, fresher-tasting soup.

Dietary Adaptations

• Gluten-free: Use certified gluten-free matzo meal; the ratio and cooking method remain exactly the same, with no trade-offs in texture or flavor.
• Dairy-free: This recipe is naturally dairy-free; no modifications needed.
• Vegan or Vegetarian: Replace chicken with vegetable broth and chickpeas or white beans; matzo balls remain unchanged, though the soup loses the depth that chicken bones provide.
• Low-carb or Keto: Skip the matzo balls entirely and serve the broth with shredded chicken and extra vegetables for a satisfying, lower-carb version.

Storage and Reheating

Refrigerator

Store the soup in an airtight container for up to 4 days. The flavors actually improve as the soup sits, so making it a day or two ahead works beautifully.

• Keep matzo balls and broth together; they soften slightly but remain delicious.
• Store the fresh herbs separately and add them only when reheating and serving.

Freezer

Freeze the soup without the matzo balls for up to 3 months. Matzo balls can be frozen separately for up to 2 months but tend to become mushier after thawing.

• Use freezer-safe containers or heavy-duty freezer bags, leaving an inch of headspace for expansion.
• Thaw overnight in the refrigerator before reheating.

Reheating

Reheat the soup gently over medium-low heat on the stovetop, stirring occasionally and taking about 15 to 20 minutes to reach serving temperature. Never use high heat, which can cause the broth to taste flat.

• Add fresh herbs only after reheating for maximum brightness and flavor.
• If reheating from frozen, add 10 to 15 minutes to the reheating time.

Nutrition Information

These values are estimates based on standard ingredients and serving sizes. Actual nutrition varies depending on the specific products used and portion sizes.

Frequently Asked Questions

Can I use store-bought broth instead of making it from scratch?

You can, but homemade broth tastes exponentially better because store-bought versions lack the depth and silky mouthfeel that bones create. If you must use store-bought, use a high-quality chicken broth and reduce the added salt significantly since store-bought broths are already quite salty.

How far ahead can I make this soup?

The broth can be made up to 2 days ahead and refrigerated; simply reheat it gently before adding matzo balls or adding pre-made matzo balls near serving time. Matzo balls are best made fresh or frozen separately and added to the broth right before serving.

Why are my matzo balls dense and heavy?

Dense matzo balls usually result from overmixing the batter, not chilling the mixture, or boiling too aggressively. Mix gently until just combined, chill for at least 15 minutes, and keep the heat low enough that the broth barely bubbles.

Can I make matzo balls ahead of time?

Yes, they can be boiled fully, cooled, and frozen for up to 2 months; reheat them gently in warm broth without boiling. They become slightly softer after freezing but remain tasty.

What if I don’t have fresh ginger?

Use ground ginger at one-quarter the amount (so about 1 teaspoon), though the flavor becomes more muted and less fresh. Fresh ginger really is worth seeking out for this recipe because it’s the signature ingredient.

Final Thoughts

Penicillin soup lives up to its name in the best possible way. It’s the kind of dish that makes people slow down and actually enjoy their meal, and that’s increasingly rare in our hurried world.

The combination of rich broth, fluffy matzo balls, tender chicken, and bright herbs creates something genuinely special that’s worth the effort. Make this soup, share it with people you care about, and watch how quickly it becomes their go-to comfort food.

Penicillin Soup

A robust, warming broth loaded with chicken, matzo ball dumplings, and bright herb flavors that combines Jewish and Eastern European influences into comforting, healing soup.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 servings

Course: Main Course, Soups and Stews

Cuisine: Eastern European, Jewish

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

For the Broth

• 2 pounds bone-in skin-on chicken breasts
• 2 pounds chicken bones or feet optional but recommended for deeper flavor
• 3 medium carrots peeled and cut into 2-inch chunks
• 3 celery stalks cut into 2-inch pieces
• 1 large onion halved (skin on)
• 4- inch piece of fresh ginger peeled and sliced
• 8 cloves garlic smashed
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 3 tablespoons kosher salt divided
• 12 cups cold water

For the Matzo Balls

• 4 large eggs
• 1/2 cup matzo meal
• 2 tablespoons vegetable oil
• 1 tablespoon kosher salt
• 1/2 teaspoon white pepper
• 4 tablespoons seltzer water or club soda

For Serving

• 1/4 cup fresh dill chopped
• 1/4 cup fresh parsley chopped
• Kosher salt and white pepper to taste

Equipment

• Large stockpot (8-quart capacity or larger)
• Cutting board and sharp knife
• Colander or fine-mesh strainer
• Medium mixing bowl
• Measuring cups and spoons
• Wooden spoon or ladle
• Instant read thermometer
• slotted spoon

Method

 

1. Roughly chop carrots, celery, and onion into large, uneven pieces. Leave the onion skin on.
2. Add cold water to stockpot and place chicken breasts, chicken bones (if using), and half the kosher salt into the water. Bring to a gentle boil over medium-high heat, about 8 to 10 minutes.
3. Once water reaches a boil, skim off the gray foam that rises to the surface with a slotted spoon and discard.
4. Add carrots, celery, onion, ginger slices, garlic cloves, bay leaves, and black peppercorns to the pot. Reduce heat to low and simmer gently for 60 minutes without a lid.
5. While broth simmers, whisk together eggs, matzo meal, oil, salt, white pepper, and seltzer water in a medium bowl until just combined. Cover and refrigerate for at least 15 minutes.
6. After 60 minutes, carefully remove chicken breasts with tongs and set aside. Pour remaining broth through a colander or fine mesh strainer into a clean pot, discarding the solids.
7. Taste the broth and add remaining salt as needed.
8. Once chicken breasts are cool enough to handle, remove meat from bones, discard skin and bones, and shred chicken into bite-sized pieces using two forks.
9. Bring strained broth to a gentle boil, then reduce heat to medium-low. Using wet hands or two spoons, form matzo mixture into golf ball-sized spheres and carefully drop into broth.
10. Cook matzo balls for 30 to 40 minutes until they float and feel firm to the touch. Keep heat gentle to prevent breaking apart.
11. Return shredded chicken to pot with matzo balls and broth. Taste and adjust seasoning with salt and white pepper.
12. Ladle soup into bowls, ensuring each serving gets a matzo ball, broth, and shredded chicken. Top with fresh dill and parsley just before serving.

Notes

Make the broth a day ahead, refrigerate overnight, and skim off solidified fat from the surface before reheating for an even cleaner, lighter soup. Store in an airtight container for up to 4 days in the refrigerator. Freeze soup without matzo balls for up to 3 months. Matzo balls can be frozen separately for up to 2 months but may become softer after thawing.