Doc’s Mock Matzoh Ball Soup

Ingredients

For the Soup:

• 1 stewing chicken or hen, approx. 5-6 lbs., cleaned well
• 1 large onion, cut in chunks
• 2 stalks celery, cut up
• 4 long carrots or ½ bag minis (to flavor soup, NOT TO EAT), cut in large pieces
• 1 turnip, cut in chunks
• 2 parsnips, cut in chunks
• 1 bunch fresh Italian parsley
• 1 large bunch fresh dill
• Extra virgin olive oil
• Salt and pepper
• Chives or scallion greens for garnish

For the Mock Matzoh Balls:

• 1/2 Large head cauliflower (or 2+ cups shredded cauliflower), UNCOOKED
• 1 large egg
• 1 cup shredded FAT- FREE mozzarella cheese
• 1 teaspoon onion powder
• Salt and fresh ground black pepper

Directions:

Soup:

• In large soup pot, sauté onion, celery, carrots, turnip and parsnips about 5 minutes.
• Add chicken.
• Add water to cover chicken.
• Add parsley, dill, salt and pepper.
• Heat on high until water just boils, then reduce to a simmer.
• If “scum” forms on top, do your best to skim off with a spoon.
• Cook for about an hour and a half, until chicken is cooked through.
• When cooled a bit, strain the soup into a separate pot – keep the veggies and chicken for another meal.

Mock Matzoh Balls:

• Shred the cauliflower using a hand grater, so you have 2 cups of crumbles.
• Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes.
• Give the cauliflower a chance to cool.
• Heat your oven to 450 degrees F.
• Mix all the ingredients in a bowl.
• Spray a baking tray or cupcake pan with PAM.
• Drop “balls” about 1½” diameter either onto the tray or into a cupcake space. If you pat it down you’ll get a more even thickness, if you don’t, you’ll get not quite a ball, as this won’t hold the ball shape too well, but it will be round.
• Bake for approximately 15 minutes, until brown on top.
• When you are ready to serve, float the Mock Matzoh Balls in the warm soup and garnish with chives.