This authentic chicken soup has many varieties but all cultures consider it to be 'Jewish Penicillin', which Jewish mothers and grandmothers have fed to their families for centuries.
It's great at any time, makes a great start to any Erev Shabbat meal or for the High Holy Days.
In case you were wondering, the word Kneidlach is Yiddish.
For the Chicken Soup
For the Kneidlach (Matza Balls)
I use a large mug as a measure.
Gently spoon the matza balls into the simmering soup from the pan of boiling water and serve when heated through and ready.
If cooking with the skin of the chicken on make sure you cook the soup the day before so you can refrigerate it overnight and then skim off the solid fat (smultz), which can be used for other things, such as helzel stuffing for a whole chicken.
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