Matzoh ball Chicken Soup aka Jewish Penicillin!

FullSizeRender (4)Absolutely my favourite…especially on a cold night, or when you have a flu…or like now, when it’s a hot day, but i just feel like having it!!!

Ingredients:

For Matzoh balls:

Matzoh meal- 1 cup

Egg- 1

Onion- 1 chopped

Hot water- 1 cup

Salt, pepper to taste

Schmaltz or oil- 2 tbs

For the soup:

Chicken- 1 whole

Carrots-2

Potatoes- 2-3

Celery- 2-3

Onion- 1 whole

Parsley stems, dill stems

Bay leaves, black peppercorns

Water- 5 ltrs

Cook chicken with the rest of ingredients for 2-3 hour on medium heat.

1 hour before chicken is ready, prepare matzoh mixture.

Combine all ingredients and keep, covered in a fridge for an hour.

Take chicken out, strain the liquid and put it back on fire.

I prefer my Matzoh balls to be cooked in a chicken broth, but you can just boil them in a water separately.

Form round balls  approximately 3 cm/1.2 inches (wet your hands prior) and immerse them in the boiling broth, cover and cook (without opening the lid) for 15 minutes. They will increase in size during cooking.

Remove meat from the chicken.

Now assemble the soup in a plate, if you like add carrot and celery, garnish with chopped parsley and dill and a couple of Matzoh balls per plate. Enjoy!

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