Weed-Infused Matzo Balls For Pot Shabbat
Graphic by Angelie Zaslavsky
This is the first in a series by Jeff the 420 Chef, author of “The 420 Gourmet.”
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 kvell with sheer delight. Tasty medicated matzo balls? What’s not to love, bubby!
Related
Potza-Ball Soup
Servings 8
Prep time: 40 minutes
Cook time: 1 hour and 30 minutes
Approximate THC per serving:
Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.
10%: 3.8 mg
15%: 5.7 mg
20%: 7.6 mg
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 ½ cup)
1 cup celery, sliced (reserve ½ cup)
1 celery root, whole or halved to fit in pot
½ cup parsnip, cubed (reserve ¼ cup)
½ cup turnip, in rounds (reserve ¼ cup)
1 medium Spanish onion, diced
4 sprigs fresh dill (reserve 1 sprig)
1 bay leaf
¼ teaspoon turmeric
2 teaspoons black peppercorns
3 to 5 whole cloves
1 teaspoon kosher salt
For the potzo balls
1 cup matzo meal
2 teaspoons baking powder
Salt and pepper
4 eggs
1 tablespoon canna–olive oil, plus 3 tablespoons light olive oil
4 tablespoons seltzer or soda water
1) Fill a large soup pot with 10 cups water.
2) 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)Remove the chicken and set aside.
4) Remove the vegetables and discard.
Make the potzo balls
5) In a medium bowl, mix together the matzo meal, baking powder, salt, and pepper.
6) In another bowl, whisk together eggs, canna–olive oil mixture, and seltzer or soda water.
7) Add dry ingredients to the wet ingredients and mix well.
8) Cover and refrigerate for 30 minutes.
To finish
9) 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) Shred the chicken and place it in serving bowls. Add the broth and potzo balls and serve immediately.
Related
Reprinted from “The 420 Gourmet” by JeffThe420Chef. Copyright © 2016 by JeffThe420Chef. Reprinted courtesy of Harper Wave, an imprint of HarperCollins Publishers.
This is a moment of great uncertainty. Here’s what you can do about it.
We hope you appreciated this article. Before you go, we’d like to ask you to please support the Forward’s independent Jewish news this Passover. All donations are being matched by the Forward Board - up to $100,000.
This is a moment of great uncertainty for the news media, for the Jewish people, and for our sacred democracy. It is a time of confusion and declining trust in public institutions. An era in which we need humans to report facts, conduct investigations that hold power to account, tell stories that matter and share honest discourse on all that divides us.
With no paywall or subscriptions, the Forward is entirely supported by readers like you. Every dollar you give this Passover is invested in the future of the Forward — and telling the American Jewish story fully and fairly.
The Forward doesn’t rely on funding from institutions like governments or your local Jewish federation. There are thousands of readers like you who give us $18 or $36 or $100 each month or year.
Support our mission to tell the Jewish story fully and fairly.
