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Every time I have this soup, I am reminded of a common band with my Jewish friends - Chicken soup with love. Chicken soup for cold days and on days when I have a cold or flu, as a child. And from my grandmother, who came from Jerusalem, Jul-offs. It's still July starter for most of my family in July This Christmas, we had them on Christmas Eve as the food itself. We have sometimes the same day as New Year's Eve ", or at a dinner with relatives.

Chicken and turkey are used in this recipe, both are equally good. Make chicken broth, you need a portion of chicken with bones. It) is the bones and joints, which gives the soup its special taste and good qualities (in general now that the anti-inflammatory. Preferably use a whole chicken.

Put chicken or chicken parts are heated in a saucepan. Add thyme, marjoram, sage, allspice, cinnamon (or cinnamon sticks) and salt. Just scatter them freely on the goose, as if you are sprinkling salt on chips the whole bird (and in this rub, if a whole bird). Add sufficient water to soup to cook, plus a little extra to allow for evaporation. The water should cover at least all the meat. This is a very versatile recipe, so you can add more water later if needed. Heat until boiling, then simmer with the pan uncovered. You get a nasty foam generation is at peak. After 5 minutes, just fly over most of the foam from the top and discard. Now can chicken or parts go into the water to boil. Allow parts in about half an hour. When cooking a whole bird, you can cook it for half an hour, then into the oven and cook it over medium heat until crispy brown. After half an hour, the rice. Ideally, the rice pudding that sort round. But not all rice. When you do, no rice, pearl barley. Add a volume of rice for about one fifth to one quarter of the amount of water, depending on if you prefer, runny or thick.

While the rice mixture Gonna Die, you have the time to make meatballs. For the meatballs, use half kg minced meat for up to four people, multiplied by the number of people present. For half a kg, add a pinch of salt if you are brining your chips, half teaspoon cinnamon, quarter teaspoon of pepper and two tablespoons chopped parsley (if not available, but can use 1 teaspoon dried). Mix with your hands out so that a uniform paste out of it. Kneading or assemble them into a uniform.

If you prefer the soup without the meatballs, it's good, just not for them.

Boil the rice mixture for about 45 minutes or until the rice kernels are fully open, it seemed a bit like a little corn. If you have kept chickens or particles, you can move them to another tribunal, such as sandwiches, cakes, or stews, or you can de-skin and bone the meat and return it to use in soup. There is too much meat for a whole chicken for this, as you can, for example, chest or legs and back, saving the rest for another use.

Then the heat until the soup boils. And work quickly now. Snip off a small meatball (about 2 cm in diameter) from the minced meat mixture and shape it into a ball in your palm. Put it in the soup. Snip from another roll and place it in a different area of the soup (not directly above the first). Repeat with all the mince mixture and the whole surface of the soup. You may have a new cooked meat balls drop on a part, but it's ok. Just do not drop it on a meatball is still red, so they do not stick together. Until after the last meatball is to reduce heat and simmer 5 minutes. Sprinkle parsley over the surface and stir in the soup.

The soup then boiled. Shaving fresh nutmeg on, or in bowls and shave then, nutmeg (nutmeg, or sprinkle) on the surface. They give each person half freshly squeezed an entire lemon in his soup. The soup is ready only if lemon juice is added. Enjoy!