Jewish Penicillin (Judy's Chicken with Matzoh)
- Ready In:
- 3hrs 45mins
- Ingredients:
- 10
- Yields:
-
1 pot of soup
ingredients
-
Soup
- 1 large stewing chicken
- 1 onion
- 2 stalks celery
- 2 chicken bouillon cubes
- salt and pepper
-
Matzoh
- 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
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography