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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.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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.