Cancer Curing Matzah Ball Soup
Warm, comforting, and steeped in tradition, this "Cancer-Curing" Matzah Ball Soup is a culinary hug in a bowl, renowned not only for its soul-soothing flavors but also for its nutrient-packed ingredients that bring a touch of wellness to every bite. Simmered for hours, the golden broth is infused with the robust flavors of whole chicken, fresh herbs like parsley and dill, and nutrient-rich vegetables, creating a base that is as hearty as it is wholesome. The real stars, however, are the light, fluffy matzah balls, handcrafted with schmaltz or vegetable oil for that perfect bite of indulgence. Whether you're seeking a home remedy steeped in folklore or simply a hearty, delicious soup to warm up your day, this dish is a timeless classic that delivers comfort with every spoonful. Perfect for dinner parties or solo meals, this savory staple is best served fresh, garnished with herbs, and accompanied by a side of hope and healing.
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Ingredients
- 1 Chicken (whole, about 4 lbs)
- 10 cups Water
- 3 large Carrots (peeled and sliced into rounds)
- 3 Celery stalks (diced)
- 1 large Yellow onion (peeled and quartered)
- 1 small bunch Fresh parsley
- 1 small bunch Fresh dill
- 2 teaspoons Kosher salt
- 0.5 teaspoons Ground black pepper
- 4 Eggs (large)
- 1 cup Matzah meal
- 0.25 cup Vegetable oil or schmaltz (rendered chicken fat)
- 2 cups Chicken broth (optional, for added flavor when serving)
Directions
Step 1
1. In a large stockpot, combine the whole chicken and water. Bring to a boil over medium-high heat, then reduce the heat to low and skim off any foam or impurities that rise to the top.
Step 2
2. Add the carrots, celery, yellow onion, parsley, dill, kosher salt, and ground black pepper to the pot. Cover with a lid and let the soup simmer for about 2 hours, occasionally skimming off the foam.
Step 3
3. Once the chicken is fully cooked and tender, carefully remove it from the pot. Let it cool slightly, then shred the meat, discarding the bones and skin. Set the shredded chicken meat aside for serving. Strain the broth through a fine-mesh sieve to remove the vegetables and herbs, leaving you with a clear, flavorful broth.
Step 4
4. While the soup is simmering, prepare the matzah ball mixture. In a medium mixing bowl, whisk together the eggs and vegetable oil or schmaltz until combined. Stir in the matzah meal and a pinch of salt. Refrigerate the mixture for at least 1 hour to allow it to thicken and become easier to handle.
Step 5
5. Bring a separate pot of salted water to a boil. With wet hands, shape the matzah ball mixture into small balls (about 1 inch in diameter) and gently drop them into the boiling water. Reduce the heat to a simmer, cover the pot, and cook the matzah balls for 30 minutes, or until they are light and fluffy.
Step 6
6. To serve, reheat the strained broth in the stockpot. Add shredded chicken meat if desired. Ladle the hot broth into bowls, add a few cooked matzah balls to each, and garnish with fresh dill or parsley. For extra flavor, add a splash of chicken broth to each bowl when serving, if desired.
Nutrition Facts
| Serving size | (5707.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3612.2 |
| Total Fat 243.1g | 0% |
| Saturated Fat 60.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1340.0mg | 0% |
| Sodium 4327.5mg | 0% |
| Total Carbohydrate 136.5g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 21.0g | |
| Protein 206.4g | 0% |
| Vitamin D 200.0IU | 0% |
| Calcium 699.3mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 3632.0mg | 0% |
Source of Calories