Jewish Penicillin

Day #2 of trying to play Dr. Chef. Last night’s Green Cream of Spinach Soup went over well and was comforting on his throat. He was coughing most of the night and miserable at work all day, SO – I did what I was brought up on… I made some Chicken Soup with Matzo Balls!

Ok – so maybe I didn’t really “make” it – but I still “made it”! I took a container of Mom’s Chicken Broth out of the freezer (added some more water with a tiny more bullion) I sautéed some onions, celery, & carrot and then put the broth in and brought it to a boil. While that was cooking I made/chilled matzo balls (open a package from the Manischewitz box – follow the directions, but add about a tablespoon of parsley, 1/2 a teaspoon ginger, and less than a 1/4 cup of parmesan). Boil them for 20 minutes.

Eat your chicken soup at “burn your mouth” temperature. It is the heat that kills all the germs and magically makes you better! This classic dish always makes me feel better (at least emotionally, and I love matzo balls!)

It just so happened that while I was making this, Ina Garten was on the Food Network making a Chicken Soup with Matzo Balls! It looked awesome & plan on trying out her recipe next time we need it (add that matzo meal to the shopping list). I just fear that if these are TOO amazing – that I will never be able to enjoy the quick joy of Manischewitz & Chicken Bullion/Stock Penicillin…


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