David’s mum’s Jewish chicken soup
David is my business partner and my brother in both our fried chicken restaurant brands, Chick ‘n’ Sours and CHIK’N. I have had the pleasure of being invited to Jewish New Year dinner at his parents’ house, and his mum’s food is incredible. She is Jewish and was born in Egypt, so her style of cooking comes with a North African influence. Try to make this soup with spent hens (available at any halal butcher), as they are more gamey and have more depth of flavour for soups. Serves 6-8
1 spent hen or whole chicken 1 leftover chicken carcass bunch of celery
2 parsnips
4 leeks
3 large onions
5 large carrots
2 garlic cloves bunch of parsley
2 heaped tbsp Jewish chicken soup seasoning mix (available online or in specialist shops)
250g vermicelli or broken up spaghetti (optional) squeeze of lemon juice, to serve
FOR THE MATZO BALLS
275g medium matzo meal
6 eggs, beaten
100g chicken fat from the broth 1 heaped tbsp Jewish chicken soup seasoning mix
1 Bring the chicken and leftover carcass to the boil in a large saucepan of water. Continue to boil, skimming off any scum that rises to the surface, until the liquid is clear. Add all the vegetables and the seasoning mix, then reduce the heat and simmer for 3 hrs. Strain through a fine mesh sieve into a bowl and leave to cool before chilling. Once the fat has solidified at the top, remove it from the soup to use in the matzo balls.
2 To make the matzo balls, beat the matzo meal, eggs, reserved chicken fat, seasoning mix, 1½ tbsp of the broth and a little salt together in a large bowl. Chill until firm. Shape the mixture into 16 balls using wet hands. Bring a large pan of salted water to the boil, then lower in the matzo balls and cook for 5-6 mins. Drain and set aside.
3 Pour the broth into a large pan and bring to the boil. Add the matzo balls and cook for 5-10 mins, along with the vermicelli or spaghetti, if using. Season with a squeeze of lemon juice and serve.