Cancer Curing Matzah Ball Soup - chicken breasts

Method

• How to make soup:.
• Shred cooled chicken breasts and place in stock pot.
• Cut up celery, onion and baby carrots into bite sized pieces and add to stock pot.
• Add in 3 of the 32 oz chicken stocks into pot.
• Fill those containers with water and put in stock pot as well so now you should have 1 and 1/2 gallons of fluid in your stock pot and brimming with vegetables.
• Ensure you still have room in your pot for about 8 more cups of food.
• Finally add your seasonings.
• Cook on medium heat for about 90 minutes or until your vegetables are tender.
• Add additional salt and pepper if needed.
• How to make matza balls:.
• **regular** (makes 30 balls).
• Mix together the oil and eggs.
• Slowly add the matzah meal.
• Add the salt, sugar and baking powder.
• Refrigerate for 1/2 hour till firm.
• with remaining 32 oz of broth pour into large pot and fill with 32 oz of water as well.
• With moistened hands, (gently) make balls do not pack them or they wont cook all the way.
• Add balls to water (balls will drop to bottom, but will pop up and float on top while cooking) Cover.
• Lower heat to a slow boil.
• Cook for 45 minutes to 1 hour until fluffy.
• **Stuffed balls*.
• When making the balls put in any chopped herb and form the ball around the herb and cook as stated.
• When balls are done:.
• Add all broth and balls to soup mixture cook another 10 minutes and serve hot.