VIDEO: Now you can make delicious gluten-free matzo balls for your chicken soup!
Our authentic Jewish chicken soup is so rich in flavor, you hardly need to salt it
Photo by the Forward
I love chicken soup, especially during the winter, but I no longer order it when I’m dining out. Each time I do, it’s often as salty as the Dead Sea.
So after a bit of trial and error, I discovered a way of preparing chicken soup at home that’s so rich in flavor, it hardly needs the salt!
As part of our YouTube series Est Gezunterheyt! (Eat in Good Health), Yiddish food scholar and chef Eve Jochnowitz and I demonstrate how to prepare chicken soup this way, accompanied with tasty gluten-free kneydlekh (matzah balls) that will have your guests asking for seconds!
A message from our Publisher & CEO Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
