Wednesday, February 16, 2005

Chicken soup


Due to my brother David getting apparently the same infection that I got, he’s got a sudden desire for chicken soup. Since what we have seems to be going around, for the greater good I am releasing the family chicken soup recipe on the Internet. I am also releasing the accompanying massah ball (kneidlakh) recipe, since they go great with chicken soup. Everybody thank Mom for writing the recipes. Also note that chicken soup is known to be as effective as an cold medicine on the market and much better tasting. Enjoy.


PS: I’m aware that Mom and I have different ideas about how to transliterate Hebrew.


1 CHICKEN, cut up
rib of celery
sprig of parsley
salt and pepper to taste

Put cut up chicken into pot, cover with water. Bring to a boil. Skim as necessary. Add other ingredients and simmer for at least 1 hour, although it tastes better when the chicken falls off the bones.


2 Tbs. fat (chicken fat or regular crisco)
2 eggs
1/2 c. matzah meal
1 tsp. salt
2 Tbs. soup stock or water

Mix fat and eggs. Add matzah meal and salt. Blend well. Add soup stock or water. Cover bowl and chill at least 20 min. In 2 or 3 qt. pot boil water briskly. Reduce flame and drop balls into it. Cover and cook 30-40 min. Add to soup that is at room temp. or warmer. Let soup simmer at least 5 min. before serving.

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