Classic Jewish Chicken Soup (“Goldene Yoich”) & The Fluffiest Matzah Balls (Traduction : Le bouillon de poule juif classique et les boulettes de Matza les plus moelleuses

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“Warm your soul with Savta Léa’s traditional Jewish Chicken Soup recipe. Known as ‘Jewish Penicillin,’ this clear golden broth comes with secret tips for light-as-air Matzah Balls. Perfect for Shabbat!”

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Introduction (Ici, on met du texte avant la recette pour que Google comprenne le contexte).

There is nothing quite like the smell of chicken soup simmering on the stove on a Friday afternoon. In Yiddish, we call it “Goldene Yoich” (Golden Broth). It is the heart of Ashkenazi cuisine and the ultimate comfort food.

Some call it “Jewish Penicillin” because it cures everything from a common cold to a broken heart. Today, I am sharing my family’s secret to a crystal-clear broth and Matzah balls (Kneidalach) that are fluffy, not hard as rocks!

📝 Ingredients

For the “Goldene” Broth:

  • 1 whole chicken (or 3-4 lbs of chicken parts, wings and bones are best for gelatin)
  • 3 large carrots, peeled and cut into chunks
  • 3 celery stalks, cut into chunks
  • 1 large onion, whole (peeled)
  • 1 parsnip (for that traditional sweetness)
  • 1 bunch of fresh dill (mandatory!)
  • 1 bunch of fresh parsley
  • Salt and black pepper to taste
  • Water to cover

For the Fluffy Matzah Balls:

  • 4 large eggs
  • 1 cup Matzah meal
  • 4 tbsp vegetable oil or schmaltz (chicken fat)
  • 1 tsp salt
  • 1 tsp baking powder (the secret for fluffiness)
  • 4 tbsp seltzer water or club soda (the second secret!)

👩‍🍳 Instructions

Step 1: The Soup Base Place the chicken in a large pot and cover with cold water. Bring to a boil. As it boils, you will see foam rising to the top. Savta’s Tip: Skim this foam off carefully with a spoon. This is crucial for a clear, beautiful soup.

Step 2: Simmering Once the foam is gone, add the vegetables (carrots, celery, onion, parsnip) and the herbs. Reduce the heat to low. Cover the pot, but leave the lid slightly open. Let it simmer gently for at least 2.5 to 3 hours. The longer, the deeper the flavor.

Step 3: The Matzah Ball Mix (Do this while soup cooks) In a bowl, whisk the eggs with the oil (or schmaltz). Add the seltzer water. Mix in the Matzah meal, salt, and baking powder. Crucial Step: Cover the bowl and put it in the fridge for at least 30 minutes. The mix needs to rest to absorb the liquid.

Step 4: Cooking the Balls Bring a separate pot of salted water to a rolling boil. Wet your hands slightly and form balls (don’t pack them too tight!). Drop them into the boiling water. Cover the pot tightly and reduce heat to a simmer. Cook for 30-40 minutes. Do not open the lid! No peeking, or they might collapse.

Step 5: Serving Place 2 matzah balls in a bowl, add a piece of carrot, and ladle the hot golden soup over it. Garnish with a little fresh dill.

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