• The Chopping Blog
subscribe

Filter Blog Posts

Blog Archives
Most Recent Posts

The Protein Myth

If you were to pick up a fitness magazine or stop by your local gym, you’d likely hear mention of...Read more

Lemon Meringue Pie: The Perfect Summer Dessert

I really do enjoy baking, but I am much more comfortable on the savory side in the culinary world....Read more

New England Lobster Party in Chicago

I think the next best thing to beer is lobster, so I must share with you the amazing time I had at...Read more

Tuning Out & Plugging In: Crafting Your Music Menu

Cooking and music are two very separate entities that compliment each other in many occasions. As a...Read more

Dough by Hand

If you're in a cooking class or private party that I happen to be assisting at The Chopping Block,...Read more

Sign Up To Get

What Do You Eat When You're Sick?

Clair
Posted by Clair on Oct 27, 2011

I don't get sick that often, but I do get one or two "good" colds a year. I stock up on Airborn, Zicam, tissues with aloe, etc. but the thing that makes me feel the best is some good old-fashioned homemade chicken soup. As soon as I feel the sniffles coming on, I make a big pot of my chicken soup (aka Jewish Penicillin). I start with boneless skinless chicken thighs instead of chicken breast. I use thighs because no matter how many time I warm the soup up, the chicken will stay moist. I poach the thighs in my homemade stock that I've previously made and stored in my freezer. If I'm out, I'll use my ready made, go-to backup: Kitchen Basics.

Along with the usual mirepoix mix of onions, carrots and celery, I like to have lots of noodles (all I had in my pantry were thin Asian rice noodles and they were so good I'll probably use them from now on) and matzo balls. If you're not familiar with matzo balls, they are really just round dumplings made with matzo meal instead of flour. If made right they are light, fluffy and really flavorful. There are mixes that you can buy that are actually pretty good, but when I have time I like to make my own. It's three days after the first sign of my sniffles, and as always, my soup did the trick!

Matzo Balls

  • 6 tablespoons chicken fat
  • 3 tablespoons finely chopped chives
  • 4 large eggs
  • 1/4 cup finely chopped fresh dill
  • 2 tablespoons seltzer water
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup unsalted matzo meal

Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly.

In a large bowl, add the eggs, dill, seltzer, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.

Form the matzo mixture into equal portions using a small portion scoop , about 1 3/4 ounces each, add to the soup, reduce the heat to simmer and cover. Cook until very tender, about 1 hour and 20 minutes.

 

Topics: celery, soup, thighs, noodles, dumplings, mirepoix, onions, matzo, carrots, Kitchen Basics, stock, chicken