Thursday, November 8, 2007

jewish penicillin

a.k.a. matzoh ball soup

i do this by feel and taste, so amounts are only approximate.

for the soup:
1 package chicken tenders, cooked and chopped into bite-sized chunks
2 large boxes low-sodium chicken stock (i like to control the salt)
4 stalks celery, chopped
4 large carrots, chopped
6 slices ginger root
ground ginger, garlic, salt, and pepper to taste
a spash of lemon juice

-cook the chicken tenders in a skillet in an inch of water. leave whole, and chop after they're done cooking. (i avoid touching raw meat as much as possible.) while chicken is cooking, chop the veggies and combine with the stock and ginger root in a large stockpot. add cooked chicken to stockpot, and bring to a rolling boil. add seasoning to your taste, then add prepared matzoh balls.

for the matzoh balls:
1 cup matzoh meal
4 large eggs
4 tbsp vegetable oil
4 tbsp stock or water
1 tsp salt

-with your clean hands, mix meal, eggs, oil, and salt together until combined. add the oil and mix again and refrigerate for 15 minutes. drop into soup and let boil for 30-40 minutes or until matzoh is cooked through. take out ginger root before serving. serve, enjoy, and then feel better!

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