During World War II, the Jewish community in Denmark was put at risk of deportation starting on October 1, 1943. The community was told of the planned deportation before the 1st and the majority of people in the Jewish community fled to Sweden. Only 202 Jews were arrested in the first stand by the Nazi military, but a total of 450 were sent to a concentration camp by the end of the war. Fifty-two of these deportees died as a result. Today the Jewish community is still a minority. There are two synagogues in Copenhagen where the majority of Danish Jews reside.

Pregnancy is a time of changes, markedly changes in how certain colds in pregnancy are treated. Where once the woman could buy any over the counter medication, now the list is slim at best. Jewish Penicillin recipes for chicken soup are a natural way to stop colds in pregnancy and keep pregnant women running strong.

INGREDIENTS

2 TB butter
6 carrots, peeled and sliced
6 stalks celery, chopped
1 tsp celery salt
½ cup flour
1 ¼ cup flour
2 medium onions, chopped
1 tsp onion salt
½ tsp pepper
6 medium potatoes, peeled and chopped
4 tsp salt, divided
1 ½ lbs ground beef
3 ½ lb chicken
4 eggs, divided
1 cup water

DIRECTIONS

1. Cut chicken into pieces and place in a large stockpot.
2. Cover with water just above the chicken pieces.
3. Turn the heat to high and bring water to a boil.
4. Lower the heat until the broth is simmering.
5. Skim foam from the top of the broth from time to time.
6. Continue to simmer until chicken falls off the bone.
7. Take the chicken out of the pot and set aside to cool.
8. Add onions, carrots, potatoes, and celery to the pot and stir.
9. Add the celery salt and 2 tsp table salt and simmer until the vegetables are fork tender.
10. Take the pot off the heat.
11. Fill another large pot halfway full of water and bring to a boil.
12. In a large bowl mix ground beef, ½ cup flour, onion salt, 1 tsp salt, and 2 eggs. Mix well.
13. Wet hands and form the mixture into meatballs about ¾” in diameter.
14. Drop the meatballs into boiling water and cook for two to three minutes.
15. Fish out the meatballs with a slotted spoon and add more. Continue until all are cooked.
16. Save the water to cook the dumplings.
17. In a small saucepan, heat 1 cup water, 1 tsp salt and butter to a boil.
18. Take the pan off the heat and add 1 ¼ cup flour and mix well.
19. When the flour comes together into a stiff ball, add the two eggs one at a time.
20. Reheat the meatball water to boiling.
21. Form dumplings with wet hands and drop into the water.
22. The dumplings should be the same size as the meatballs.
23. Cook until the dumplings float then remove with a slotted spoon.
24. Place the soup pot on high heat and add the dumpling/meatball water.
25. Bring to a boil and drop the meatballs, dumplings and some of the picked chicken into the soup to heat through.
26. Season to taste and serve.