Chicken Soup Wtiny Meatballs Aka Jewish Penicillin Recipes

Steps:

• 1. FIRST MAKE UR TINY MEAT BALLS BY COMBINING MEATBALL INGREDIENTS N ROLLING THEM INTO WALNUT SIZED BALLS.... PUT IN FRIDGE UNTIL READY TO B USED.
• 2. IN A LARGE SOUP POT HEAT UP 3 TABLSPNS OF VEG OIL (OOPS FORGOT THAT IN INGRED LIST) N SAUTÉ ONIONS SLIGHTLY THEN PUT WHOLE CHICKEN IN POT N ADD WATER (IF U NEED MORE WATER TO COVER CHICKEN JUST ADD MORE)
• 3. COVER POT N COOK FOR 30 MIN ON HIGH. NEXT ADD VEGGIES, SALT N PEPPER AND BULLION (powder or cube) STIR N LOWER HEAT TO MED N COVER N COOK FOR 30 -45 MINUTES OR UNTIL CHICKEN IS JUST COOKED.
• 4. TURN HEAT OFF N REMOVE CHICKEN TO PIE PLATE OR PLATE WITH SIDES (WILL GIVE OFF LIQUID...WHICH CAN B POURD BAK INTO POT) RIP CHUNKS OF CHICKEN N CONTINUE UNTIL U CANT RIP ANYMORE N THERE IS ONLY BONES LEFT
• 5. ADD PIECES OF CHICKEN TO POT ALONG WITH TURKEY (OR CHICKEN) MEATBALLS n THE DILL THEN COVER THE POT N COOK ON LOW/MED HEAT FOR ADDTL. 30 MINUTES. TASTE UR SOUP N C IF MORE SALT IS NEEDD B4 SERVN UP :)
• 6. PUT ABOUT A 1/4 CUP OF PASTA (IF USING) IN BOWL N LADLE IN THIS YUMMY N HEALTHY BOWL OF SOUP ....ENJOY :)

Steps:

• Preheat oven to 375º.
• Place a vertical roaster in an 8¼" x 8¼" x 2½" square glass baking dish.
• Clean the chicken "innards" and place in a 1-quart pot with 2 cups water, 1 tablespoon Worcestershire Sauce, 1 tablespoon Teriyaki Sauce, ½ teaspoon salt, ½ teaspoon ground pepper. Cover and cook on lowest possible flame for 1 hour.
• Place chicken on vertical roaster.
• In the glass baking dish, pour 1 cup water and the remaining Worcestershire and Teriyaki.
• Cook until wings are VERY dark, but not burned (about 40 minutes); basting every 7 - 10 minutes.
• In an 8-quart pot, place remaining water, salt, pepper, celery, carrots, onion, garlic and shallot and set on high heat.
• When chicken is done, set aside to cool.
• When the innards are done, add the broth to the main pot. If you like innards, enjoy them; if not, discard them (or send them to me).
• When chicken is cool enough to work with, remove the skin and set aside.
• Remove all the meat from the bone, and cut into bite-sized pieces.
• Set the bones aside.
• Add chicken to the "broth", and reduce to medium-low heat.
• Wrap the skin and bones in cheesecloth, tying the cheesecloth as you would a tourniquet; basically bring all four corners together and tie.
• Place skin and bones in broth and simmer for 3 hours, keeping an eye on the level in the pot. Add water as needed.
• Remove skin and bone cheesecloth and discard (cheesecloth can be washed and reused if desired).
• If you want to use Homemade Chicken Broth in the future, save what you don't use, chill and skim. Alton Brown would be proud.
• This is not Campbell's soup, but then Mr. Campbell didn't grow up with a Jewish grandmother.
• I do hope you enjoy it. Please do me the honor of rating it.

Steps:

• Do not cut up the chicken.
• Place the whole chicken in a very large pot.
• Cover chicken with water.
• Place on high heat and bring to a boil.
• Cook for 5 minutes.
• Remove from heat& skim the scum off the top.
• Slice carrots across into pieces 1/4" thick and place into pot.
• Slice celery the same as the carrots and place into pot.
• Quarter onion and place into pot.
• Peel& quarter the sweet potatoes and place into pot.
• Cut up parsnips and place into pot.
• Place the soup greens, which are the tops of anise, into the pot.
• Discard the actual anise root.
• Place pot back on the burner on medium-low heat and simmer.
• Slightly season with salt, pepper and garlic to taste.
• Cover and continue to simmer until vegetables are tender and the chicken is done and almost falling off the bone.
• Remove the chicken from the pot and remove all of the chicken from the carcass.
• Discard the carcass and return the chicken pieces back to the pot.
• Taste to see if it is seasoned to your liking.
• If it's not, adjust with more salt, pepper and garlic as needed.
• Separately boil the pot stickers and then add them to the soup just before serving, or else you can make matzo balls as directed on the box of matzo ball mix, and then add the matzo balls to the soup just before serving.