BBC’s Simon Rimmer’s chicken soup and dumplings are just what the doctor ordered in this snowy cold springtime. I am here at my desk in the office and I am wishing that I am having a smoking-hot bowl of chicken soup to warm me up. It is freezing in here.
Befitting being employed by a Jewish firm, below is a classic Jewish chicken soup.
JXXX
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I’ve had matzo ball soup three meals in a row. Isn’t there any other part of the Matzo you c an eat?
– Marilyn Monroe (in a jokey mood)
- Chicken soup With Matzo Balls (Dumplings)
- BBC GoodFood
Known as ‘Jewish penicillin’, chicken soup is the ultimate comfort food – make a pot when you feel a cold coming on.
Ingredients
- For the chicken soup
- For the dumplings
-
- 4 free-range eggs
- 150ml/5½fl oz vegetable oil
- 300ml/10½fl oz hot chicken stock, plus 1 litre/15¼fl oz to cook the dumplings
- 200g/7oz matzo meal
- 1 tbsp chopped fresh dill
- salt and freshly ground black pepper
Preparation method
- For the chicken soup, place all the soup ingredients into a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 hour.
- Remove the chicken and set aside to cool slightly. Remove the meat from the chicken and slice into chunks.
- Strain the liquid through a muslin cloth into a clean saucepan. Let the liquid drip through rather than trying to push it through to create a clear broth.
- Meanwhile, for the dumplings, beat the eggs, oil, half of the stock and matzo meal in a bowl to form a thick paste. Whisk in the remaining stock and dill and season, to taste, with salt and freshly ground black pepper. Set aside for one hour.
- Using oiled hands, roll the dumpling mixture into small balls, approximately 2.5cm/1in in diameter. Meanwhile, heat the chicken stock until simmering and cook the dumplings for 30 minutes.
- To serve, reheat the chicken broth, if necessary, and place some cooked chicken into the bottom of each of 6 serving bowls, pour the chicken broth on top and add a few dumplings.