Jewish Penicillin Judys Chicken With Matzoh Recipes

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JEWISH CHICKEN SOUP WITH MATZO BALLS



Jewish Chicken Soup with Matzo Balls image

Make and share this Jewish Chicken Soup with Matzo Balls recipe from Food.com.

Provided by Tonkcats

Categories     European

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 13

2 large eggs
1 large egg white
1/2 teaspoon salt
3/4 cup matzo meal
1 tablespoon oil
8 cups homemade chicken broth
2 parsnips, peeled and chopped
1 large carrot, peeled and chopped
1 onion, chopped
1 cup broccoli floret
1 cup mushroom, Sliced
2 tablespoons fresh dill, Chopped
to taste parsley

Steps:

  • In a mixing bowl, whisk together eggs, egg white and salt. Whisk in matzo meal, oil and 3 Tbsp cold water.
  • Cover and chill the mixture at least 1 hour or overnight.
  • In a large pot, bring chicken broth to a boil. Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes.
  • Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work. Cook the matzo balls, covered, for 15 minutes. Do not lift the lid; the broth must simmer rapidly to allow the matzo balls to expand properly.
  • Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes.
  • Ladle into bowls, sprinkle with dill or parsley and serve.

Nutrition Facts : Calories 103.2, Fat 3.6, SaturatedFat 0.8, Cholesterol 38.2, Sodium 771, Carbohydrate 10.2, Fiber 0.7, Sugar 1.4, Protein 7.5

JEWISH PENICILLIN (JUDY'S CHICKEN WITH MATZOH)



Jewish Penicillin (Judy's Chicken with Matzoh) image

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!

Provided by skat5762

Categories     Chicken

Time 3h45m

Yield 1 pot of soup

Number Of Ingredients 10

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

Steps:

  • In large stew pot, add all soup ingredients.
  • Cover with water, top pot with lid and simmer until chicken falls off bone.
  • Remove celery and onion.
  • Bone chicken and reserve.
  • Add matzoh dough to simmering broth, cooking until done*.
  • Add chicken to broth: serve hot.
  • *MatzohBall directions: Mix fat and eggs together.
  • Add matzoh meal and salt.
  • When well blended, add soup stock/water.
  • Cover bowl and place in refrigerator 20 minutes.
  • Into simmering soup, drop matzoh mixture by tablespoons.
  • They will form balls and float to the top.
  • Cover pot and cook about 20 minutes.

Nutrition Facts : Calories 2935.4, Fat 215.8, SaturatedFat 61.2, Cholesterol 1067.5, Sodium 2487, Carbohydrate 62.2, Fiber 4.3, Sugar 8.5, Protein 174.5

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