Jewish Penicillin (Judy'S Chicken With Matzoh)

• Soup
• 1 large stewing chicken
• 1 onion
• 2 stalks celery
• 2 chicken bouillon cubes
• salt and pepper
• Matzoh
• 2 tablespoons chicken fat or 2 tablespoons oil
• 2 eggs, slightly beaten
• 1/2 cup matzo meal
• 1 dash salt
• 2 tablespoons stock or 2 tablespoons water

1. In large stew pot, add all soup ingredients.
2. Cover with water, top pot with lid and simmer until chicken falls off bone.
3. Remove celery and onion.
4. Bone chicken and reserve.
5. Add matzoh dough to simmering broth, cooking until done*.
6. Add chicken to broth: serve hot.
7. *MatzohBall directions: Mix fat and eggs together.
8. Add matzoh meal and salt.
9. When well blended, add soup stock/water.
10. Cover bowl and place in refrigerator 20 minutes.
11. Into simmering soup, drop matzoh mixture by tablespoons.
12. They will form balls and float to the top.
13. Cover pot and cook about 20 minutes.

stewing chicken, onion, stalks celery, chicken bouillon cubes, salt, chicken, eggs, matzo meal, salt, stock

Taken from www.food.com/recipe/jewish-penicillin-judys-chicken-with-matzoh-34486 (may not work)