Jewish Penicillin! with Kneidlach
While the temperatures drop, here's one way to keep warm.
1. Whole Chicken
2. 2 large onions chopped
3. Water to cover
4. Whole fresh parsley
5. Black pepper / pinch of salt
6. 4 large carrots and cut up into large pieces
7. 2 potatoes peeled and cut up
8. 2 leeks sliced
9. 3 stalks celery cut into large pieces
10 .2 tablespoons chicken stock powder
a. Put a washed and clean chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add whole fresh parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for around 50 minutes.
b. Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; break into chunks.
c. Return the liquid to a boil. Add large pieces of chopped carrots, potatoes, leeks and celery to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are really tender, simmer again for around 20 minutes. Stir cooked chicken chunks and chicken stock into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.
Matzah Balls - Kneidlach
11. 2 eggs slightly beaten
12 . 2 tablespoons oil or chicken fat
13. 2 tablespoons soup stock or water
14 . 1/2 cup matzah meal
15. 1 teaspoon salt
d. Beat eggs slightly with fork. Add other ingredients, except matzah meal, and mix. Then add matzah meal gradually until thick. Stir. Refrigerate for 20 minutes in covered bowl.
Wet hands and form into balls. Drop balls into bubbling chicken soup or if you wish a separate pot with boiling water flavoured with salt . Cook on low simmer for 30 minutes.
This makes 4 balls per each 1/4 cup of matzah meal.