" Cancer Curing Matzah Ball Soup"

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Total Time
3hrs 15mins
Prep
45 mins
Cook
2 hrs 30 mins

It may not actually cure cancer. It is probably the best soup I have ever had and make at least twice a month if not more. The recipe is easily doubled and as it sits in the fridge it gets better and better.

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Ingredients

Nutrition
  • 6 chicken breasts (you can use a whole chicken as well)
  • 1 lb baby carrots, peeled
  • 1 -2 lb celery (depends on your taste)
  • 1 medium white onion (you may use any color but white keeps the best flavor)
  • 128 ounces chicken stock (I use Wolfgang Puck All Natural Roasted Chicken Stock to give it that "its been cooking all day tast)
  • kosher salt
  • pepper
  • 2 14 cups matzo meal (for balls)
  • 9 eggs (for balls)
  • 34 cup oil (for balls)
  • 1 tablespoon salt (for balls)
  • 14 teaspoon sugar (for balls)
  • 14 teaspoon baking powder (for balls)

Directions

  1. How to make soup:.
  2. Shred cooled chicken breasts and place in stock pot.
  3. Cut up celery, onion and baby carrots into bite sized pieces and add to stock pot.
  4. Add in 3 of the 32 oz chicken stocks into pot.
  5. Fill those containers with water and put in stock pot as well so now you should have 1 and 1/2 gallons of fluid in your stock pot and brimming with vegetables. Ensure you still have room in your pot for about 8 more cups of food.
  6. Finally add your seasonings.
  7. Cook on medium heat for about 90 minutes or until your vegetables are tender.
  8. Add additional salt and pepper if needed.
  9. How to make matza balls:.
  10. **regular** (makes 30 balls).
  11. Mix together the oil and eggs.
  12. Slowly add the matzah meal.
  13. Add the salt, sugar and baking powder.
  14. Refrigerate for 1/2 hour till firm.
  15. with remaining 32 oz of broth pour into large pot and fill with 32 oz of water as well.
  16. With moistened hands, (gently) make balls do not pack them or they wont cook all the way.
  17. Add balls to water (balls will drop to bottom, but will pop up and float on top while cooking) Cover.
  18. Lower heat to a slow boil.
  19. Cook for 45 minutes to 1 hour until fluffy.
  20. **Stuffed balls*.
  21. When making the balls put in any chopped herb and form the ball around the herb and cook as stated.
  22. When balls are done:.
  23. Add all broth and balls to soup mixture cook another 10 minutes and serve hot.
Most Helpful

5 5

This was really, really good. My family and I enjoyed it very much. Thank you for posting. Will definitely make again.