Ingredients for Cancer Curing Matzah Ball Soup
- 2 cups cooked chicken breasts
- 1 cup chopped baby carrots
- 2 cups chopped celery
- 1 cup chopped white onion
- 4 (32-ounce) containers chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups matzah meal
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- 1 gallon water
- ¼ cup finely chopped fresh herbs (such as parsley, dill, or chives) (optional)
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How to Make Cancer Curing Matzah Ball Soup
- **Prepare the Broth:** Shred 2 cups of cooked chicken breasts. In a large stockpot, combine the shredded chicken, 2 cups chopped celery, 1 cup chopped onion, and 1 cup chopped baby carrots.
- **Add Liquids:** Add 3 (32-ounce) containers of chicken broth to the pot. Fill the empty containers with water and add that to the pot as well (approximately 1 ½ gallons total).
- **Season:** Add 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon dried dill, and ½ teaspoon garlic powder (adjust seasonings to taste).
- **Simmer:** Bring the mixture to a boil, then reduce heat to medium-low and simmer for 90 minutes, or until vegetables are tender.
- **Make Matzah Balls (Regular):** In a medium bowl, whisk together 2 large eggs and ¼ cup vegetable oil. Gradually whisk in 2 cups matzah meal, 1 teaspoon salt, 1 tablespoon sugar, and 2 teaspoons baking powder.
- **Chill:** Cover and refrigerate the matzah ball mixture for at least 30 minutes.
- **Cook Matzah Balls:** In a separate large pot, combine 1 (32-ounce) container of chicken broth with 1 (32-ounce) container of water. Bring to a simmer.
- **Shape & Boil:** With moistened hands, gently form the matzah ball mixture into 1-inch balls (do not pack tightly). Add to the simmering broth, cover, and reduce heat to a gentle simmer.
- **Cook Matzah Balls:** Simmer for 45-60 minutes, or until the matzah balls are light and fluffy.
- **Make Stuffed Matzah Balls (Optional):** Follow step 5, but add 1/4 cup finely chopped fresh herbs (such as parsley, dill, or chives) to the matzah ball mixture. Wrap a small amount of the herb mixture in the center of each matzah ball before dropping them into the broth.
- **Combine & Serve:** Gently add the cooked matzah balls and their broth to the chicken soup. Simmer for 10 minutes. Taste and adjust seasonings if needed. Serve hot!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
25g
Fat
23g
Carbs
5g
