POTZO BALL SOUP

Try this contemporary twist on an old favorite. This is not your mama’s matzo ball soup — but with the added THC and CBD, I’m sure she’ll keel with sheer delight. Tasty medicated matzo balls? What’s not to love, bubby!

Servings: 8-16 Potzo Balls

Prep time: 40 minutes

Cook time: 1 hour and 30 minutes

Approximate THC per Serving* (Based on infusing 4 grams of cannabis into 4 ounces of oil.)                                     

10 percent: 1.9 mg per potzo ball

15 percent: 2.8 mg per ball

20 percent: 3.8 mg per ball          


                     

Ingredients for 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)

2 yellow beets, cut one into cubes and one into thin rounds. Reserve 1 thin round for each bowl as garnish.

1 medium Spanish onion, diced

4 sprigs fresh dill (reserve 1 sprig)

1 bay leaf

1 teaspoon turmeric

2 teaspoons black peppercorns

3 to 5 whole cloves

1 teaspoon kosher salt


Ingredients for Potzo Balls:

1 cup matzo meal

2 teaspoons baking powder

Salt and pepper

4 eggs

1 Tablespoon Jeff’s Light Tasting canna–olive oil (use a 1:1 THC/CBD strain) + 3 tablespoons light olive oil

4 Tablespoons seltzer or soda water

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 one hour.

Remove the chicken and set aside.

Remove the vegetables and discard.


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 1-2 potzo balls + 1 thin yellow beet round to broth and serve immediately.

Emerald contributor since January 2017

Comments

Your email address will not be published.