Building your perfect bowl of Jewish Penicillin doesn’t have to be difficult, all the tools are found right here!
1. Choose your broth—whether you pressure cook or slow cook, your broth is the basis for everything. Pick your option from here or here. You’ll need around 8 ounces (240 ml) for each bowl.
2. Choose your veggies. Do you prefer lots of carrots? Or maybe just onions and celery? Now is the time to select your preferred vegetables and boil them in the stock until they become nice and tender, or more al dente if you like. You’ll want around 2 ounces (56 g) of diced veggies per bowl, or more or less depending on your preference.
3. Choose your “noodle.” Care to add in zoodles, squoodles or sweet poodles? (That’s sweet potato noodles, not canines!) Add about 2 ounces (56 g) of your favorite noodle per bowl. See options and cooking instructions here.
4. Choose kreplach, matzo balls or both. Here, here and here you’ll find varieties of matzo balls and our grain-free kreplach as well. Find your perfect combination adding those to the mix. Around 3–4 matzo balls or kreplach typically will do the trick for a single bowl; they are starchy and filling! These just need a few minutes in the broth to heat through.
Bubbe’s tip: There is no right answer, bubula; it’s all about finding your joy. If kreplach makes you plotz and you’re sensitive to nightshades, just pick your matzo balls and veggies based on what makes it geshmak. That’s what it’s all about!
