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Potzo Ball Soup

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Ingredients

Adjust Servings:
For the broth
10 cups Water
1 Whole Chicken cut into eighths
1 Beef Bone optional, for a heartier soup
1 cup Carrots in rounds, reserve cup
1 cup Celery sliced, reserve cup
1 Celery Root whole or halved to fit in pot
1 cup Parsnip cubed, reserve cup
1 Spanish Onion medium, diced
4 sprigs Fresh Dill reserve 1 sprig
1 Bay Leaf
1 tsp Turmeric
2 tsp Black Peppercorns
4 Whole Cloves you can use between 3-5
1 tsp Kosher Salt
For the Potzo Balls
1 cup Matzo Meal
2 tsp Baking Powder
Salt
Pepper
4 Eggs
1 tbsp Canna Olive Oil
3 tbsp Olive Oil
4 tbsp Seltzer or soda water

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Potzo Ball Soup

JeffThe420Chef

Not your Jewish Mama's Recipe

  • 130 min
  • Serves 8
  • Medium

Ingredients

  • For the broth

  • For the Potzo Balls

Directions

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To start:

Fill a large soup pot with 10 cups of water.

Place the chicken, beef bone (if using), carrots, celery, celery root, parsnip, turnip, onion, and dill in a soup sock or wrap and tie in cheesecloth. Add bay leaf, turmeric, peppercorns, cloves, and salt. Bring to a boil, then reduce heat and simmer for 1 hour.

Remove the chicken and set aside.

Remove the vegetables and discard.

 

To make the Potzo Balls:

In a medium bowl, mix together the matzo meal, baking powder, salt, and pepper

In another bowl, whisk together eggs, canna–olive oil mixture, and soda water.

Add dry ingredients to the wet ingredients and mix well.

Cover and refrigerate for 30 minutes.

 

To finish:

Bring the soup to a boil. Using an ice cream scoop for uniformity, drop matzo balls into the simmering soup.  Add the reserved vegetables, reduce heat, and simmer for 30 minutes.

Shred the chicken and place it into serving bowls. Add the broth and potzo balls and serve immediately.

 

Notes:

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.

Refer to  Jeffthe420Chef’s THC/CBD CALCULATOR  for determining approximate dosage of your cannabis.

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Steps

1
Done

To start

Fill a large soup pot with 10 cups of water.

2
Done

Place the chicken, beef bone (if using), carrots, celery, celery root, parsnip, turnip, onion, and dill in a soup sock or wrap and tie in cheesecloth. Add bay leaf, turmeric, peppercorns, cloves, and salt. Bring to a boil, then reduce heat and simmer for 1 hour.

3
Done

Remove the chicken and set aside.

4
Done

Remove the vegetables and discard.

5
Done

To make the Potzo Balls

In a medium bowl, mix together the matzo meal, baking powder, salt, and pepper

6
Done

In another bowl, whisk together eggs, canna–olive oil mixture, and soda water.

7
Done

Add dry ingredients to the wet ingredients and mix well.

8
Done

Cover and refrigerate for 30 minutes.

9
Done

To finish

Bring the soup to a boil. Using an ice cream scoop for uniformity, drop matzo balls into the simmering soup.  Add the reserved vegetables, reduce heat, and simmer for 30 minutes.

10
Done

Shred the chicken and place it into serving bowls. Add the broth and potzo balls and serve immediately.

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