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    You are in: Home / Recipes / Jewish Penicillin (Judy's Chicken with Matzoh) Recipe
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    Jewish Penicillin (Judy's Chicken with Matzoh)

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on September 25, 2002

      Wow, this is comfort food at it's best!!!! I used store bought ready made matzo balls because I couldn't find matzo meal. (Sent hubby to a Jewish deli!) This is the first time I used a whole chicken for the stock and I will do this for all my stocks, gives a much better taste!! After I simmered the chicken I put the stock in the fridge and skimmed of the fat, there was quite a bit of it. I can't wait to make this again!

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    • on November 24, 2002

      I didn't want to put a star on this recipe, because I made quite a few changes in my version, but I just wanted to say that the basic idea here is great. I'd never heard of putting matzo balls in soup until I saw this recipe and now I think it's got to be the only way to go.

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    • on April 18, 2008

      This a beautifully simple recipe and so delicious! I love that you shared where it came from. I used thighs (what I had on hand) and my husband and 6 year old daughter each asked for seconds. Now we don't have to look for a deli! Thanks for sharing!

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    • on January 12, 2008

      This is good. I used the chicken fat.

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    • on March 31, 2007

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    Nutritional Facts for Jewish Penicillin (Judy's Chicken with Matzoh)

    Serving Size: 1 (1258 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2935.4
     
    Calories from Fat 1942
    66%
    Total Fat 215.8 g
    332%
    Saturated Fat 61.2 g
    306%
    Cholesterol 1067.4 mg
    355%
    Sodium 2486.9 mg
    103%
    Total Carbohydrate 62.2 g
    20%
    Dietary Fiber 4.3 g
    17%
    Sugars 8.5 g
    34%
    Protein 174.4 g
    348%

    The following items or measurements are not included:

    stock

    Detailed Nutrition Values About Nutrition Info
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