Jewish Chicken Soup with Kneidlach

If you’ve been following me on Twitter you will have heard me ranting on about @meandmrbrown’s chicken soup. Daniel Green of the band Me & Mr Brown happens to be my brother-in-law of Jewish descent and yes, he makes a mean chicken soup with matzo balls and noodles. Actually, Dan’s soup is spiked with generous amounts of cracked black pepper – one of my favourite things about it. It’s a broth that will heal anything – including a broken heart.

Daniel Green’s Chicken Soup with Kneidlach and Noodles

Chicken soup
1 whole chicken,preferably with giblets
1 whole onion, unpeeled
3 bay leaves
1T (15ml) of sugar
carrots, chopped up julienne-style
chicken stock, to cover chicken (preferably homemade or Nomu Fonds)
1T (15ml) black peppercorns
sea salt, to taste

Place all of the above ingredients in a large pot and pour over enough chicken stock to cover. Bring to the boil, then turn down the heat and simmer for 2 hours. Remove from the heat and set aside to cool before placing in the refrigerator overnight.

Matzo Balls
1/2 cup (125ml) matzo meal
2 eggs, beaten
2T (30ml) sunflower oil
1t salt
1/4t freshly ground black pepper
2T chicken stock

Mix matzo-ball ingredients together, cover and refrigerate for half an hour. Roll into balls while you bring a pot of salted water to the boil. Drop into simmering water one at a time, cover and cook them for 30 minutes.

Prior to serving, skim the fat off the soup, strain through a fine-mesh sieve and bring back to a rolling boil. Add the matzo balls and cooked noodles. Season and serve. It ALWAYS tastes better on the second or third day!

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3 Responses to “Jewish Chicken Soup with Kneidlach”

  1. Jane-Anne Hobbs August 5, 2011 at 10:15 am #

    I like everything about this post: the beautiful simplicity of the dish, the recipe, and the lovely photograph.

    • bern August 5, 2011 at 10:54 am #

      Such high praise from one whom I admire! Thank you so much Jane-Anne.


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