Celebrating The Classics: The Wolseley Chicken Soup with Matzo Dumplings

Day or night, little is more comforting or wholesome than a lovingly prepared broth – we explore the origins of this Wolseley staple

Well-known for its medicinal benefits, chicken soup is, in one form or another, a staple of a number of cultures around the world. As a broth with matzo balls, made from ground matzo (unleavened crispbread), it’s also a foundation of Jewish cookery. Served traditionally at Passover, in reality it’s enjoyed throughout the year, especially as a pick-me-up, hence its informal moniker, ‘Jewish penicillin.’ 

Add to that the centuries-old central European culinary heritage surrounding bread-based dumplings associated with stews and soups in countries such as Germany, Austria and France, and it’s easy to see why this dish is both a grand café staple and a cultural symbol of nourishment, homeliness and gathering.  

Our own chicken soup echoes this rich heritage; an acknowledgment of the fusion of Europe’s dumpling history and the cultural significance of the classic Matzo ball. It’s likely that as Eastern and Central European cuisine began introducing dumplings to bulk up stews, so the Jewish tradition of adding matzo balls to soup began – an adaptation of the European dumpling to suit culture, diet and culinary taste. Our own chicken soup celebrates this heritage and has done since we opened 23 years ago. Perfect on chilly winter days and warming of a late evening, it’s the ideal dish for comfort, nourishment and a sense of simple yet elegant dining. 

“The Wolseley’s Chicken Soup with Dumplings draws inspiration from the Central European tradition, where light, fluffy dumplings transform a simple broth into something deeply nourishing. Austrian, German and Hungarian kitchens have long embraced variations of this dish.”
Alessandro Frau, Head Chef, The Wolseley 

OUR RECIPE FOR MATZO BALLS  

Matzo balls tend to vary in their preparation with the effect that some are created light and pillowy, designed to float on the surface of the soup, while others are denser, so that they sit at the bottom of the bowl. Ours at The Wolseley are fluffy.  

Versatile and tasty, these can be made ahead and even frozen and work well as an addition to stews too. 

Ingredients  

(our recipe makes 200 3g balls – halve or quarter the proportions for smaller servings) 

500g Matzo meal  

60g duck fat  

6 medium eggs  

3g baking powder 

Method 

Step 1 

In a large bowl, using a spoon, mix the eggs, matzo meal, duck fat and baking powder. Cover and refrigerate until chilled, at least 1 hour or up to overnight. 

Step 2 

Bring a wide pot of lightly salted water to a boil. With wet hands, mold the matzo mixture into the size and shape of a golf ball. Gently drop into the boiling water, repeating until all the matzo mixture is used. 

Step 3 

Cover the pan, reduce the heat to medium-low, and bring to a lively simmer. Cook for about 25-30 mins for lighter matzo balls. To test, remove one with a slotted spoon and cut in half. The matzo ball should be the same colour and texture throughout. 

Add to soups, stews or casserole and enjoy. 

The first two articles in our ‘Celebrating The Classics’ series cover our famous Schnitzel and Kedgeree. Book here to taste all of our classic dishes.