📍 Where this dish comes from: Jerusalem, Israel · Mahane Yehuda Market
Discover the history of this region →
Discover the history of this region →
This is the dish people mean when they say Jewish penicillin — a clear, deeply flavored chicken broth with soft dumplings that somehow make everything feel better. Almond flour and a bit of baking powder get these matzah balls fluffy without the traditional matzah meal.
What You’ll Need
Servings: 6 servings
Calories: 290kcal
Ingredients
- 4 large eggs
- 1/4 cup schmaltz or olive oil
- 1 1/2 cups almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 8 cups chicken broth
- 2 carrots sliced
- 2 celery stalks sliced
- 2 cups shredded cooked chicken
- Chopped dill, for garnish
Instructions
- Whisk eggs and schmaltz together, then stir in almond flour, baking powder, and salt until a soft dough forms.
- Chill the dough at least 30 minutes.
- Bring a large pot of salted water to a gentle boil. Wet your hands and roll the dough into 12 balls.
- Drop the matzah balls into the water, cover, and simmer 30 minutes, until cooked through and set.
- Meanwhile, bring chicken broth to a simmer in a separate pot. Add carrots and celery, and cook 10–12 minutes until tender.
- Add shredded chicken and warm through.
- Transfer cooked matzah balls into the broth to serve, and garnish with fresh dill.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 22g | Fat: 20g | Fiber: 3g
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Health Benefits
- Chicken broth provides collagen and is traditionally valued for its soothing qualities when unwell.
- Almond flour matzah balls add fiber and healthy fats not found in a traditional version.
- A filling, protein-rich soup that works equally well as a starter or a full light meal.