Fighting a cold can be tough, but Matzo Ball Soup and Kleenex can make it easier.
This is our first year with a kid in school and it seems my daughter has brought home every germ possible. To make matters worse, I also volunteer once a week in her classroom. About three weeks ago I came down with the same cold every kid her in classroom had. And it has dragged on and on! But I do have a few tricks up my sleeve to help make a cold a little more tolerable to deal with.
My first rule of a cold is good tissue and lots of it. The tissues have to be super strong and soft. After blowing your nose for just a few days, much less weeks, it can get very sore and tender. A soft tissue is absolutely necessary and Kleenex fits the bill for my family. You can print a $1.00 off a Kleenex four pack at Target, too. It’s a great time to stock up!
My second rule for colds is matzo ball soup. My Jewish mother-in-law called matzo ball soup Jewish penicillin and she was the one who taught me how to make the soup. She swore that matzo ball soup could cure any cold and after years of eating this soup when sick, I have to agree.
Matzo meal can be found in most grocery stores and it’s basically squares of matzo ground up.
The matzo dough is fairly thick and sticky. To make it easier to roll the matzo dough in to balls, the dough is refrigerated. It also helps to wet your hands when rolling the dough in to balls.
You can roll the balls in to whatever size you like. Just keep in mind that the matzo balls will get bigger when they cook. I like smaller matzo balls, but I’ve had matzo soup with matzo balls as big as the bowl!
It is very important to keep the soup covered as the matzo balls cook in the broth. One time I forgot to keep the lid on and the broth boiled off and the balls didn’t cook. It was mess. So keep the pot covered!
- For the matzo balls:
- 2 large eggs, slightly beaten
- 2 Tablespoons oil
- ½ cup matzo meal
- 2 Tablespoons water or chicken broth
- 1 teaspoon salt
- To cook:
- 6 cups chicken broth
- Slightly beat eggs in a small bowl. Add oil and mix. Stir in matzo meal and salt to combine completely. Refrigerate for 20 minutes.
- While the matzo mixture chills, bring 6 cups of chicken broth to a boil.
- Roll matzo meal mixture in to balls. The size is up to you.
- Carefully drop balls in to boiling broth. Cover and turn heat down to simmer. Cook for 30-40 minutes.