CLASSIC JEWISH CHICKEN SOUP

There are a million and one versions of this chicken soup. It’s also known as ‘Jewish penicillin’ and a bowlful really does make you feel good – almost worth getting the flu for. It’s great with or without the matzo ball dumplings.

Serves 4

4 chicken legs, bone in but skinned 1.5ltr (2¾pt) chicken stock Salt and freshly ground pepper 1 large onion, cut into wedges 2 each carrots, turnips and celery sticks, cut into chunks A large sprig of thyme A large sprig of parsley 1 bay leaf 4 garlic cloves, chopped 1 strip of lemon peel 25g (1oz) angel hair pasta (try capellini, from Ocado or Sainsbury’s), broken into short lengths 2tbsp chopped parsley or dill

For the matzo balls

100g (3½oz) matzo meal (from supermarkets) 2tsp baking powder 1tbsp finely chopped parsley or dill A pinch of freshly grated nutmeg 125ml (4fl oz) chicken stock (from the soup) 50g (1¾oz) butter, melted 1 egg, beaten Put the chicken legs in a large pan and pour the stock over. Season with salt and pepper, then bring to the boil. Skim off any grey-looking foam that collects on the surface and keep skimming until the foam turns white. Reduce the heat, cover the pan and simmer for 30 minutes. Add all the vegetables, then the herbs, garlic and lemon peel and simmer for 20 minutes.

While the soup is cooking, make the matzo balls. Put the matzo meal and baking powder in a bowl and mix with a good pinch of salt. Stir in the parsley or dill and the nutmeg. Mix the stock and melted butter together and add them to the bowl, along with the beaten egg. Mix thoroughly, then set aside for half an hour so the matzo meal can absorb all the liquid.

Divide the mixture into 20g (¾oz) balls – the size of a small walnut. Bring a pan of salted water to the boil. Carefully add the matzo balls to the water and simmer very gently for 10-12 minutes until they are cooked through, then drain.

Remove the chicken legs from the soup. When they’re cool enough to handle, remove the meat from the bones, keeping it in fairly large pieces. Add the meat to the soup, along with the pasta and matzo balls. Simmer for a couple of minutes until the pasta is cooked and the matzo balls are warmed through.

Taste the soup and adjust the seasoning, then remove the sprigs of herbs and the lemon peel. Sprinkle with more parsley or dill before serving.