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HOMEMADE JEWISH CHICKEN SOUP - page 3 of 3
Directions:
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Beat the eggs slightly and then add the fat. Mix well.
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Add the matzoh meal and the salt. Mix well.
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Add the soup stock. Again mix well.
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Refrigerate for
at least 1/2 an hour.
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About 45 minutes before the soup is to be served, form little matzoh
balls and drop them into the pot of boiling water. You should end up with
about 8 to 10 balls. Keep pot covered as the matzoh balls cook, and turn
them a couple of times.
There is a certain popular belief that chicken soup is Jewish. I don't know
how that came to pass, but I do know that a good chicken soup is an amazing
dish; Not only can it be used as the base of other great soups (e.g. garlic
soup, tortilla soup, etc.,) but it is also by its other (secret?) identity:
Jewish penicillin. I cannot say that it actually cures anything, but it sure
is an amazing balm when you have a cold. I once knew a guy who owned a
restaurant and once gave an interview to a local paper, about the greatness
of the chicken soup. The clip was picked up by USA today and wouldn't you
know it? He started getting orders for chicken soup from places as far as
the other coast. For a while he used to Fed-Ex overnight chicken soup in
gallon containers. In any case, I do enjoy my chicken soup, I hope that you
will too.
Bon Appetit!!!
T = tablespoon
t = teaspoon
EVOO = Extra Virgin Olive Oil
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