Jewish Penicillin (Judy's Chicken with Matzoh) |
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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 12 |
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This recipe was given to my MIL by her Great Grandmother, who immigrated from Poland. I swear this soup has magical powers, as it has nursed my husband to health from countless colds, flus, and even a total hip replacement!! This also freezes very well, so make in advance of flu season! Ingredients:
1 large stewing chicken |
1 onion |
2 stalks celery |
2 chicken bouillon cubes |
salt and pepper |
2 tablespoons chicken fat or 2 tablespoons oil |
2 eggs, slightly beaten |
1/2 cup matzo meal |
1 dash salt |
2 tablespoons stock or 2 tablespoons water |
Directions:
1. In large stew pot, add all soup ingredients.
2. Cover with water, top pot with lid and simmer until chicken falls off bone.
3. Remove celery and onion.
4. Bone chicken and reserve.
5. Add matzoh dough to simmering broth, cooking until done*.
6. Add chicken to broth: serve hot.
7. *MatzohBall directions: Mix fat and eggs together.
8. Add matzoh meal and salt.
9. When well blended, add soup stock/water.
10. Cover bowl and place in refrigerator 20 minutes.
11. Into simmering soup, drop matzoh mixture by tablespoons.
12. They will form balls and float to the top.
13. Cover pot and cook about 20 minutes.
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