Soup for the Sick

When Cafe Drake friend and co-conspirator Jenny Lazzaro came down with a dreadful cold recently - during one of the wettest, chilliest and gloomiest weeks in awhile - we whipped up a batch of Chicken Matzo Ball Soup and strolled across McGorlick Park to hand deliver (along with Theraflu, candy corn and Pet Shop Boys CDs). Our not totally traditional version adds breast meat and veggies to the normally clear broth, creating a sort of hybrid between the Yiddish standard and Southern chicken and dumplings stew. The use of garlic may be controversial but we add only 2 uncrushed cloves to 8 cups of water when creating our stock, so the flavor is mellow and not overpowering. Also unorthodox is a substitution of fresh dill for parsley leaves. Here's how to make a batch next time you - or anyone dear to you - falls ill. Or is cold. Or hungry. Or just needs a homecooked meal.

Begin with a large, deep pot and 6-8 cups of water. Add to it one full chicken breast with the skin removed but still on the bone. The latter is a strict requirement as you will not be able to develop any really deep flavors without the use of the poultry bones. Bring slowly to a boil while adding along: 1 large onion chopped in large pieces, 2 peeled large carrots (chopped large as well), 2 cloves of peeled but uncrushed garlic and 3 peeled and quartered turnips.

When mixture does finally boil, reduce to a simmer and add a few whole black peppercorns and 2-3 bay leaves. Season generoulsy with salt - the soup will need alot. Simmer until chicken is tender and remove from pot. Cool, remove flesh and add meat back to pot.

Now whilst the chicken and veggies cook and create a rich broth, get to work on the matzo balls. Grind to a fine powder (or meal) about 3 matzos. (Whole wheat are readily available in supermarkets now as are the zesty "everything" variety). You should have roughly 1/2 cup of matzo meal. Whip together 2 eggs and 2 T. of melted butter and add to meal. Season with salt and pepper. Refrigerate for 30 minutes.

With wet hands roll matzo mixture into 10-12 balls and drop in simmering soup. Add 1/2 bunch of chopped dill. Cover and simmer on low for 45 minutes. Adjust salt as desired.

That's it.

Mazel tov!